Crostini with Fennel Sausage

This appetizer is a sophisticated, yet simple to prepare, dish that’s rich with luscious flavors of Fontina cheese, Italian sausage and Italian parsley.

Servings: 6


  • 1/2 pound hot Italian sausage, casings removed
  • 5 ounces grated Fontina, crumbled Robiola or Taleggio cheese
  • 1 teaspoon fennel, coarsely ground
  • 2 tablespoons fresh flat-leaf Italian parsley, chopped
  • Salt, to taste
  • 12 slices rustic, course-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.