Joanne Weir Follow @ChefJoanneWeir

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! I make these crostini all the time when I have guests over for a glass of wine—the flavors work together so well and it is so easy and so impressive.

Serves 6



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
12 slices rustic, coarse-textured bread, cut into 2 to 3-inch serving pieces


Preheat an 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.