Friday, November 23, 2012

Crostini with Fennel Sausage

For all you meat lovers, here's a great appetizer recipe you'll love serving during the Holiday season!  And it's really not too hard to make!

Crostini with Fennel Sausage (from Joanne Weir)

1/2 lb. hot Italian Sausage, casing removed
5 oz. grated fontina, crumbled robiola or taleggio cheese
1 tsp. fennel seed, coursely ground
2 T. chopped flat leaf parsley
12 sliced rustic course-textured bread

Preheat oven to 350 degrees.

Crumble sausage in bowl.  Add fennel, cheese, parsley and salt.  Spread onto bread.  Place on baking sheet, bake until golden and crispy (about 15 minutes).  (May freeze).

These are really good!  They will go fast!

Please see this announcement for Art Jewelry Elements sale details!


  1. Sounds like something my Italian American family would devour! You should post a pic next time you make it and Pin it up on Pinterest :)

  2. I will Marsha, I even asked my niece if she had a photo and she didn't! And Joanne Weir doesn't have a photo of it either!


We would love to hear what you have to say, please leave a comment.