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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sausage Crostini Recipe

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This recipe for Sausage Crostini is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•2 tablespoons extra-virgin olive oil
•3 sweet Italian sausages, removed from casings (about 12 ounces)
•1 cup diced celery
•½ cup dry white wine
•4 ounces shredded Taleggio or Fontina, plus 2 ounces thinly sliced
•¼ cup freshly shredded Grana Padano
•¼ teaspoon ground fennel seeds
•Four ½-inch-thick slices day-old country bread, about 4 by 6 inches, halved
Directions:
Directions:
Preheat the oven to 400 degrees. To a large skillet over medium heat, add the olive oil. When the oil is hot, add the sausage and celery, and cook until browned, about 4 minutes.

Add the white wine, and adjust the heat so it simmers rapidly. Cook until wine has reduced away, about 2 minutes. Scrape into a medium bowl and let cool completely.

When it is cooled, add the shredded Taleggio, the grated Grana Padano, and the ground fennel, and toss well. Arrange the sliced bread on a baking sheet, and top with the sausage mixture. Top that with the sliced Taleggio. Bake until edges of the bread are toasted and the cheese is browned, about 7 minutes.

Serve hot.
Number Of Servings:
Number Of Servings:
4

 

 

 

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