Crostini with Fennel Sausage
Joanne Weir

Crostini with Fennel Sausage

This appetizer is a sophisticated, yet simple to prepare, dish that’s rich with luscious flavors of Fontina cheese, Italian sausage and Italian parsley.

This appetizer is a sophisticated, yet simple to prepare, dish that’s rich with luscious flavors of Fontina cheese, Italian sausage and Italian parsley.

Ingredients

1/2 pound of hot Italian sausage casings removed

5 ounces of grated Fontina, crumbled Robiola or Taleggio cheese

1 teaspoon of fennel coarsely ground

2 tablespoons of fresh flat-leaf Italian parsley chopped

Salt to taste

12 slices of rustic, course-textured bread cut into 2 to 3-inch serving pieces

Directions

  1. Preheat oven to 350°F.
  2. Crumble the sausage in a bowl. Add the crumbled cheese, fennel seeds, parsley and salt to taste.
  3. Spread onto the bread, distributing evenly.
  4. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
Tags:Bread, Brunch, Cheese, Everyday, Joanne Weir, Pork, Sheet Pan