Crostini with Fennel Sausage

By: Joanne Weir

  • Cuisine: Italian
  • Course: Appetizer



  • 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



  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.