Updated Tuesday, December 4th, 2007
Yield: Serves 6-10.
These Cheese and Sausage Canapés are fantastic as an hors d'oeuvre or for a light supper.
Beat the ricotta, salt, and Parmesan cheese until creamy. Peel sausage and crumble. Sauté in enough olive oil to cover the bottom of the pan. Drain thoroughly, chop fine, and add to cheese mixture. Brush each bread slice with oil. Broil until brown. Spread the unbrowned side with cheese-sausage mixture and bake at 425 degrees F for 5 minutes. Top each slice with fontina cheese and continue to bake until cheese is melted.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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