Cheese and Sausage Crostini Recipe (Crostini con Salsiccia e Stracchino)
An easy-to-make and delicious recipe for classic Tuscan crostini with sausage and stracchino cheese.
Ingredients
- 7 oz sausage 200 g; about two, depending on the size of the sausages
- 5.3 oz stracchino cheese 150 g
- fresh white bread such as ciabatta (not sandwich bread)
- freshly ground black pepper
Instructions
- Preheat the oven to 450°F (230°C).
- Remove the sausage skins by running a paring knife down the side of the sausage link and peeling off the skin.
- In a medium bowl, mash the sausage with the stracchino and a very generous grind of black pepper with the back of a fork until it’s roughly mixed together.
- Slice the bread into slices about ⅓ inch thick and spread them generously with the sausage cheese mixture.
- Arrange on a baking tray lined with parchment paper and bake in the middle of the oven until they're golden brown, about 10-13 minutes.
- Serve immediately.
Notes
- The proportions of cheese to sausage is an estimate. If you have slightly more cheese or sausage, add it into the mix instead of tossing it.
- Use an oven thermometer to ensure you are baking at the correct temperature.
- Use good, fresh bread, not pre-packed bread or sandwich bread.
- These cook quickly and can burn easily so don’t step out of the kitchen!
- Don’t cut the bread too thick.
- Play with how much sausage and cheese mixture you personally like on your crostini. Do you prefer slightly less? Or do you prefer a thick layer?
- Add ⅓ cup sliced cooked mushrooms to the mix before spreading on the bread
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