Cooking with Anolon : Crostini with Fennel Sausage

This time around, its appetizer.It is a sophisticated, yet simple to prepare, dish that’s rich with luscious flavors of Fontina cheese, Italian sausage and Italian parsley. I love sausage, and there's cheeses....what more can I ask for! =D Enjoy everyone!

Ingredients

• 1/2 lb Hot Italian sausage, casings removed
  
• 5 oz Grated fontina, crumbled robiola or taleggio cheese
  
• 1 tsp Fennel seed,coarsely ground
  
• 2 tbsp Chopped fresh flat-leaf Italian parsley
  
• To Taste Salt
  
• 12 slices Rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces
  

Crostini with Fennel Sausage

Meal: Appetizer
Cuisine: Italian
Ingredient: Pork
Season: Fall
Contributor: Joanne Weir

Directions

Serves 6

• Preheat oven to 350°F.
• Crumble the sausage in a bowl. Add the crumbled cheese, fennel seeds, parsley and salt to taste.
• Spread onto the bread, distributing evenly.
• Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.

Recipes from Joanne Weir's Wine Country Cooking (Ten Speed Press, 2008)