Are you looking for quick and tasty appetizers or snacks to accompany an aperitif? The crostini with sausage and stracchino are the perfect recipe to bring out on such occasions, especially if you are organizing an informal dinner with friends. Super easy — only 3 ingredients — and very appetizing, the sausage and stracchino crostini are among the quickest and most successful appetizers I know: they are ready to bake in 5 minutes and never last long!
If you love the bold flavors of rustic and genuine cuisine, these sausage crostini will quickly become your signature dish, perhaps to accompany other delicious appetizers — for example, the ‘nduja crostini or, for those who love fresh flavors, the Greek bruschetta — brightening your table with a genuine dish that invites conviviality.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter
- Energy 430.90 (Kcal)
- Carbohydrates 35.25 (g) of which sugars 2.40 (g)
- Proteins 20.03 (g)
- Fat 23.01 (g) of which saturated 0.00 (g)of which unsaturated 1.54 (g)
- Fibers 2.24 (g)
- Sodium 715.00 (mg)
Indicative values for a portion of 96 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 Crostini with Sausage and Stracchino
If you are celiac, make sure to use gluten-free bread and ensure that the sausage is labeled “gluten-free”.
- 4 slices bread (I used unsalted bread)
- 4.2 oz sausage
- 7.1 oz stracchino
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Tray
- Parchment Paper
- 1 Fork
How to Prepare Crostini with Sausage and Stracchino
To prepare the crostini with sausage and stracchino, start by removing the casing from the sausage. Place it in a bowl (1) and crumble it briefly with a fork (2). Then add the stracchino (3).
Mix the two ingredients well, still using a fork, to obtain a homogeneous and rather sticky cream (4). If you have difficulty blending the ingredients, you can soften the stracchino with a little milk.
Lightly toast the slices of bread, cut them in half, and spread a fairly thick layer of sausage cream on top (5). If you have smaller bread slices, you will need 8 and there will be no need to halve them.
Place the crostini with sausage and stracchino on a baking tray lined with parchment paper and bake in a preheated oven at 375°F (static) for about 15 minutes. Then turn on the grill at maximum power to brown the surface (6).
Remove the crostini from the oven and let them rest for just 5 minutes before serving. They are excellent both hot (but not scalding) and at room temperature.
Storage
If there are leftovers, you can store the crostini with sausage and stracchino in the fridge for a couple of days and then briefly reheat them in the oven.
Tips and Variations
For these sausage crostini, I chose unsalted bread, which pairs well with flavorful toppings like this one. Alternatively, you can use your preferred bread, whether rustic type or baguettes. However, avoid industrial bread.
FAQ
What can I substitute for stracchino?
For this recipe, you need a soft cheese that doesn’t completely melt when exposed to oven heat, so I would suggest stracchino or crescenza. Other spreadable cheeses like quark or robiola would become too liquid with the heat, while firmer cheeses wouldn’t blend well with the sausage. Stracchino also has a rather delicate flavor that pairs well with sausage: taleggio and gorgonzola, for example, though they would have a suitable spreadable texture, would be too strong in flavor.
