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Ingredients
- 1 1/2 lbs. sweet Italian sausages
- 8 oz soft goat cheese
- 1/4 cup olive oil
- 4 garlic cloves, pressed
- 1/2 tsp dried thyme, crumbled
- 2 3-inch-wide 8-oz sourdough bread flutes, sliced
- olive oil
- 2/3 cup drained oil-packed sun-dried tomatoes, sliced
- 3/4 cup Kalamata olives, pitted and halved
- fresh basil leaves
Preparation
Step 1
Cook sausages in heavy medium skillet over medium heat until cooked through, about 12 minutes. Cool. Cut diagonally into 1/4-inch-thick slices.
Mix goat cheese, 1/4 cup oil, garlic and thyme in small bowl. (Can be prepared 8 hours ahead. Cover and refrigerate sausages and cheese mixture separately.)
Preheat oven to 400. Arrange bread on baking sheet. Brush with oil. Bake until lightly toasted, about 10 minutes. Cool slightly. Spread with goat cheese. Top with sausages, then tomatoes. Bake until heated through, about 5 minutes. Garnish with olives and basil.