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Crostini With Fennel Sausage

In the book, it says that this is the easiest recipe in the book and uses the fewest ingredients. It was also one of the best recipes in the book and was the first recipe we tried on the night we met. What a way to start! It took longer to cook than the recipe said and in the end, we ended up turning the broiler on to top it off. We also found it interesting that the sausage isn’t cooked before assembling. We decided that was a good thing as the fats and juices absorbed into the bread to make it even more flavorful. This recipe is going to be a staple in our appetizer repertoire!

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

Preheat oven to 350F

Crumble sausage into a bowl. Add the cheese, fennel seed, 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.

Serves 6

To drink: Sangiovese

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