Crostini with Fennel Sausage

Super quick to make!

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1/2 pound  Italian sausage, 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
12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces

Preheat an oven to 350°F.
Crumble the sausage in a bowl. Add the crumbled 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.

Rachel/Mom, Fourth of July, 2009 Party
Joanne Weir

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