Sautéed Sausage and Four Cheeses Open Faced Sandwich
Karen Kaplan is a freelance writer, editor, translator and recipe developer.
This is one of the simplest and most satisfying crostino there is. You need very few ingredients and very little time to throw together an appetizer that is sure to please. I buy the Quattro Formaggi (four cheese) mix (asiago, Parmesan, fontina, and mild provolone) at Trader Joe’s, but it is also sold at other stores. Of course, you can use any kind or combination of grated Italian cheeses you want, though not mozzarella as it is too stringy. Almost any Italian red would complement this treat, so choose your favorite: one of mine is Montefalco Rosso from Umbria.
- Servings 20 to 25 Crostini
Ingredients
- 15 ml* (1 tablespoon) olive oil
- 454 grams (1 pound) sweet or spicy Italian sausages
- 1 small onion, minced
- 4 garlic cloves, minced
- 15 ml (1 tablespoon) minced fresh oregano, or 1 teaspoon dried, crumbled
- 1 baguette, sliced diagonally and baked into crostini
- 237 ml (1 cup) grated four cheese blend
- Minced fresh oregano, for garnish
If you use chicken or turkey sausage, you will probably have to add more oil to the skillet.
*Conversions by The Cook’s Cook.
Preparation
1. Heat oil in a medium-size heavy skillet over medium heat. Remove sausage from casings and place sausage in skillet; discard casings. Cook sausage until cooked through, breaking up meat with a wooden spoon or pressing meat with a potato masher if finer texture is desired. Using a slotted utensil, transfer sausage to a bowl, leaving rendered fat in the skillet. Pour off all but 1 tablespoon fat from the skillet. (If not enough fat has been rendered, add olive oil to make up the difference.) Add onion and sauté until softened, about 10 minutes. Add garlic and sauté until fragrant, about 30 seconds. Transfer onion and garlic to the sausage and mix well. Add 1 tablespoon oregano and mix well.
2. Preheat broiler. Arrange crostini on baking sheets. Add cheese to the sausage mixture and toss well. Mound mixture onto each crostino. Broil until cheese melts. Transfer to a platter, sprinkle with fresh oregano, and serve immediately.
Karen Kaplan
Karen Kaplan is a freelance writer, editor, translator and recipe developer. She was on staff at Bon Appétit magazine for twenty years. She was also the restaurant critic for the L.A. Weekly, a radio host, a consultant for culinary websites and food-based reality television shows, a contributor to national and international food and travel magazines, and a writer and recipe developer for several major cookbooks. She graduated from La Varenne École de Cuisine, has taught at USC and UCLA and speaks Spanish, French and Italian. She lives in Studio City, California, USA.
Courtesy photo
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