Return to Content

Crostini di Ricotta e Salsiccie (Cheese and Sausage Canapés)

Crostini di Ricotta e Salsiccie (Cheese and Sausage Canapés)
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-10.

These Cheese and Sausage Canapés are fantastic as an hors d'oeuvre or for a light supper.

Ingredients:

  • 1/2 pound ricotta cheese
  • 1/2 teaspoon salt
  • 6 tablespoons freshly grated Parmesan cheese
  • 1/4 pound Italian sausage
  • 1/4 cup olive oil
  • 24 slices Italian bread (long, narrow loaf), cut 1/4-inch thick
  • 24 slices fontina cheese, cut to fit slices of bread

Instructions:

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.

Updated Tuesday, December 4th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350