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
salt
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!


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