Crostini di Ricotta e Salsiccie (Cheese and Sausage Canapes)


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. Saute 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.


Serves 6-10.

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