Crostini with Fennel Sausage

By: Joanne Weir


1/2 pound of hot Italian sausage casings removed
5 ounces of grated Fontina, crumbled Robiola or Taleggio cheese
1 teaspoon of fennel coarsely ground
2 tablespoons of fresh flat-leaf Italian parsley chopped
Salt to taste
12 slices of rustic, course-textured bread cut into 2 to 3-inch serving pieces


  1. Preheat oven to 350°F.
  2. Crumble the sausage in a bowl. Add the crumbled cheese, fennel seeds, parsley and salt to taste.
  3. Spread onto the bread, distributing evenly.
  4. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.