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This is the kind of recipe my students always ask me for—easy to make and delivers great results! I make these crostini all the time when I have guests over for a glass of wine—the flavors work together so well and it is so easy and so impressive.
Serves 6
1/2 pound hot Italian sausage, casings removed5 ounces grated fontina or crumbled robiola or taleggio cheese1 teaspoon fennel seed, coarsely ground2 tablespoons chopped fresh flat-leaf Italian parsleySalt12 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.
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