Ingredients
- 1/2 lb Hot Italian sausage, casings removed
- 5 oz Grated fontina, crumbled robiola or taleggio cheese
- 1 tsp Fennel seed,coarsely ground
- 2 tbsp Chopped fresh flat-leaf Italian parsley
- To Taste Salt
- 12 slices Rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
Crostini with Fennel Sausage
Meal: Appetizer
Cuisine: Italian
Ingredient: Pork
Season: Fall
Contributor: Joanne Weir
Directions
Serves 6
- Preheat 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.
Recipes from Joanne Weir's Wine Country Cooking (Ten Speed Press, 2008)
Anolon is a proud sponsor of Joanne Weir's Cooking Class, airing on public stations nationwide. www.joanneweir.com
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