Crostini with Fennel Sausage
Source: Joanne Weir, PBS host and author of Wine Country Cooking (Ten Speed Press, 2008).
This recipe was demonstrated at CUESA's Market to Table programs on November 1, 2008.
1/2 pound hot Italian sausage, either bulk or the casings removed
5 ounces grated Fontina or crumbled Robiola or Taleggio cheese
1 teaspoon fennel seed, coarsely ground
2 tablespoons chopped fresh flat-leaf Italian parsley
Salt, to taste
12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
- Preheat an oven to 350ºF.
- Crumble the sausage in a bowl. Add the cheese, fennel seeds, parsley and salt to taste.
- Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.