Crostini with Fennel Sausage
Crostini with Fennel Sausage This is the kind of recipe my students always ask me for—easy to make and delivers great results!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Ingredients
- 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 Italian parsley
- Salt
- 12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
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