Crostini di Ricotta e Salsiccie (Cheese and Sausage Canapés)

From Yankee Magazine's Great New England Recipes

Miscellaneous Recipes

Yield: Serves 6-10.

Fantastic as an hors d'oeuvre or for a light supper.

• 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

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.

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