Tired of the sweet recipes I propose? Let’s prepare the Crostini with sausage, ricotta, and mushrooms in a few simple steps! Crispy, delicious, and super fragrant! What more could you want? Prepare some stale bread, two sausages, some ricotta, some pan-fried mushrooms following my recipe and we can prepare a perfect appetizer or aperitif to welcome family or friends during the upcoming holidays!
I know, I know, many will say: how hard can it be to make crostini?! But the answer is not obvious, in fact, it is not even trivial. Have you ever wondered why the mixed crostini at the restaurant taste better than the crostini with sausage and mushrooms you make at home? If you’ve ever wondered, if you’re taking your first steps into the world of cooking, if you want to bring to the table one of the basic preparations of Italian cuisine and beyond, know that you have landed on the blog that can help you with short and simple recipes!
In my house, crostini have always been present, both in the home kitchen and in the kitchen of the various restaurants where my mother worked. Who hasn’t ordered crostini at a restaurant? Don’t lie, I see you, especially when you read in the menu the words mixed crostini, house crostini, crostini with that ingredient you never thought of placing on a crostino!
A few months ago, I replied in an Instagram chat to two girls, around 20 years old I believe, who asked me the same question: how to prepare crostini with sausage and mushrooms? At that moment, the question, although simple, and which for many of us might sound trivial, does not have an obvious answer. The mistake is indeed hidden there. It is not enough to place ingredients on a slice of bread, it is not enough that such ingredients blend well with each other, and it is not even enough that you have tasted such crostini at the restaurant and the taste was great. Replicating a recipe, even if seemingly simple, like that of crostini with mushrooms and sausage is not as easy as it seems, and it is not trivial to ask for the recipe!
Below you will find other recipes that you can prepare using mushrooms and sausage as main ingredients, each link will take you to the recipe you have chosen to read. I also remind you that I am waiting for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 338.37 (Kcal)
- Carbohydrates 35.64 (g) of which sugars 4.06 (g)
- Proteins 14.26 (g)
- Fat 16.05 (g) of which saturated 2.09 (g)of which unsaturated 2.22 (g)
- Fibers 3.02 (g)
- Sodium 865.09 (mg)
Indicative values for a portion of 130 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 4 servings of Crostini with sausage, ricotta, and mushrooms
- 2 sausages
- 8 slices bread (cut thick)
- 3.5 oz mushrooms (sautéed with my recipe for parsley pan-fried mushrooms)
- 2.1 oz ricotta
- 0.4 oz cheese (grated)
- 1 pinch salt
- 1 pinch pepper
- 8.8 oz champignon mushrooms
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- to taste parsley
- 1 clove garlic
Main and essential tip: I think that stale bread of one or more days is perfect for preparing crostini. A simple, economical, and quick way to reuse old bread without throwing it away. If it is not so or you do not have old bread at home, you can choose a long and not too wide loaf. The less soft crumb we have, the easier it will be to prepare the crostini which will be crispy and delicious!
Tools for preparing crostini with sausage and mushrooms
- 1 Bowl
- 1 Fork
- 1 Baking tray
- 1 Parchment paper
- 1 Oven
- 1 Knife
- 1 Spoon
To prepare sautéed mushrooms:
We wash the mushrooms removing the soil. Then we dab them with some kitchen paper. Place them on a cutting board and with a knife remove the skin. Take a pan, pour some extra virgin olive oil, and then add the mushrooms. During the cooking of the sautéed mushrooms keep the flame medium-high for a ten minutes. Meanwhile, prepare the parsley mince. Sprinkle the champignon mushrooms with salt and pepper. We will not yet add the parsley, keep it aside. When cooking is finished, we can turn off the flame and then add the parsley mince. Toss the sautéed champignons in the pan, with the flame off, so that the parsley can be distributed and mixed with the mushrooms.
Steps for the recipe crostini with sausage, mushrooms, and ricotta
Turn on the oven to static mode at 350°F. Position the rack slightly above the middle, so it is not centered but closer to the grill at the top part of the oven.
Now take the sausages, I kept them at room temperature for an hour before using them for this recipe. I think this makes the meat easier to work with using a fork.
Thus, remove the skin from the sausages, place them in a bowl with high edges, to work them better. Add with a spoon or a teaspoon the ricotta or another spreadable cheese you have chosen or have available. Sprinkle with a pinch of salt and pepper, if you wish, you can add some parsley leaves. Also, add a light sprinkle of grated cheese. Then work with the fork the ingredients that we have in the bowl until you create a nice, thick, and rich mousse.
Take the bread and, on a wooden board, cut at least 8 slices not too thin and not too thick. Aim for a middle ground, but at least one centimeter. The bread you use should not have too much crumb, keep that in mind.
With a fork or a knife, place the sausage and cheese cream on the slices of bread. Place the bread on the baking tray where we previously placed parchment paper. Now take the pan with the sautéed champignon mushrooms now cool and a teaspoon. Arrange the mushrooms on the slices of bread with the cheese and sausage cream. Arrange some parsley leaves, sprinkle with grated cheese which will help form the crispy crust of the crostini and bake.
Let cook for about 8 minutes with static mode at the temperature we previously set, that is 350°F. Then, after this time, switch to grill mode only above and continue cooking for a few minutes. I can tell you that my crostini with the oven nice and hot, as I had just removed the gratinated fennel with homemade béchamel and cooked ham, were cooked after a total of 10 minutes.
At this point, we will be ready to serve this easy and quick savory appetizer. Pour a nice glass of prosecco or a good red wine and enjoy these crostini with sausage, ricotta, and sautéed mushrooms in the company of family or friends!
I only have to wish you bon appétit and remind you that I wait for you every day here in my kitchen with lots of new recipes and live content!
Recipe Tips and Variations:
Main tip: do not keep the oven temperature too high, this will not benefit the crispiness and could inevitably burn the bread. Another tip I can give you is to not cut bread slices too thin or too thick, in both cases, they will not be crispy and delicious crostini as you desired.
Variations: if you don’t have ricotta, you can use stracchino, robiola, certosa, or spreadable cheese. In short, you need to use a soft cheese.
I will not tell you to replace the sausage because otherwise, you would be preparing other crostini and not these that I just showed you with my recipe.
