Sausage & Fennel Crostini
Makes 12 pieces
This unusual recipe is my favorite appetizers for entertaining. They come together in a snap, and they’re mouthwateringly good. This recipe highlights the sweet, delicious taste of fennel seed, which rarely sees much play in American kitchens.
I don’t find Robiola often, but while it’s wonderful if you can find it, the suggested substitutes work beautifully.
Ingredients #
- 3 hot or sweet Italian sausages, casings removed
- 5 ounces stracchino cheese such as Robiola (or grated Fontina or mozzarella)
- 1 tbsp. fennel seeds
- 6 slices of country style bread, cut in half
Instructions #
Preheat the oven to 350 F.
Crumble the raw sausage into a bowl. Stir in the cheese and fennel seeds, mixing thoroughly. Season with salt and pepper (not too much salt – the sausage and the cheese are already well-salted). This mixture can be prepared well in advance; just cover and keep refrigerated until you’re ready to use it.
Spread the mixture on the bread slices and place them on a cookie sheet. Bake for 15 minutes. Arrange on a platter and serve immediately.