Burnt end crostini with Boulevard Pale Ale horsey sauce

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KANSAS CITY, Mo. -- Just because summer is over, doesn't mean you can't enjoy some barbecue. Todd Johns of Plowboys BBQ visited FOX 4 to demonstrate how to make a burnt end crostini.

Burnt Ends Crostini

- French baguette sliced into 1/2 inch diagonal slices
- Olive oil
- Burnt ends
- Boulevard Pale Ale Horsey Sauce
- Chopped parsley to garnish

Set oven to broil at 425 degrees. Brush baguette slices on both sides with olive oil. Place onto a baking sheet and broil, turning each side when golden brown. Remove baking sheet from the oven and reheat burnt ends.

Arrange one burnt end on each baguette slice. Apply a small amount of sauce onto the burnt end. Sprinkle chopped parsley over each crostini to garnish and serve.

Boulevard Pale Ale Horsey Sauce

- 6 tablespoons sour cream
- 4 tablespoons horseradish
- 2 tablespoons stone ground mustard
- Dash of kosher salt
- Couple big splashes of Boulevard Pale Ale

Stir to combine and serve with your favorite red meat.

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