Crostini with Fennel Sausage

By á-47955

Ingredients

• 1/2 pound hot Italian sausage, casing removed
• 5 ounces grated Fontina, crumbled
• 1 teaspoon fennel seed, coarsely ground
• 2 tablespoons chopped fresh flat-leaf Italian parsley
• salt
• 12 slices rustic, coarse-textured bread, cut into 2 or 3 inch serving pieces

Preparation

Step 1

Preheat oven to 400 degrees

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, 10 to 15 minutes.