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.

Serves 6


INGREDIENTS


½ 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

PREPARATION

  1. Preheat an oven to 350ºF.

  2. Crumble the sausage in a bowl. Add the cheese, fennel seeds, parsley and salt to taste.

  3. 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.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »