Crostini with Fennel Sausage


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


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


  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.



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