Fennel Sausage Crostini: This crostini is easy to prepare in a hurry and makes a beautiful and delicious presentation. We are fortunate to have a couple of meat processing facilities nearby where we can procure local sausage and meats. Annie’s, a nearby bakery, sells organic bagguettes.
Local Fennel Sausage Crostini Great North Georgia Recipe Using Local Products
½ pound ground local sausage
3 ounces grated fontina cheese
1 tablespoon chopped flat leaf parsley
1/4 teaspoon red pepper flakes
1 teaspoon fennel seed lightly toasted and coarsely ground
20-25 slices of baguette
Preheat oven to 350 degrees. Break up the sausage into a bowl and add the cheese, fennel seed, parsley, red pepper and salt and pepper to taste (prepared breakfast sausage is already seasoned, so be careful with the salt). Mix until evening distributed. Pinch off about 1 large tablespoon of the sausage and press evenly onto a slice of baguette pressing with your thumbs to cover the surface of the bread. Place in a single layer on a baking sheet lined with parchment.
Bake until crispy, about 12 minutes. Serve hot right out of the oven.