Crostini with Fennel Sausage

Ingredients

• 1/2 pound Hot Italian sausage, casings , removed
• 5 ounces Grated fontina, crumbled robiola or taleggio cheese
• 1 teaspoon Fennel seed, coarsely ground
• 2 tablespoon fresh flat-leaf Italian parsley, Chopped
• Salt, To Taste
• 12 slices Rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces

Directions

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.