Sausage and stracchino crostoni, or the praise of simple pleasures


Sometimes you just want things to be simple, immediate. Mix, spread, bake. The pleasure and satisfaction come immediately. Sometimes you just need simple things. I’m coming back, I’ve finished most of my projects, I’m coming back, wait for me!

Sausage and stracchino crostoni, or the praise of simple pleasures. In winter, when it’s late and you don’t feel like cooking, ofter our dinner would consist of a tray of mixed bruschette, a green salad seasoned with olive oil and lemon juice and a pan of quickly sautéed spinach. The toasted bread rubbed with garlic and drizzled with olive oil never fail, but you need something more filling to turn it from a hearty appetizer into a proper dinner: sausage and soft cheese is my favourite bruschetta.

Even during my winter cooking classes this is one of the most appreciated appetizers, loved equally by children and grown-ups, you won’t ever make enough of it. The stracchino on its own is not one of my favourite cheeses, I usually prefer a young pecorino, though mashed with sausage it changes totally, giving to the pork a melting creaminess that can hardly be beaten. On the other side the sausage – always buy a fresh good quality sausage – creates a golden crust and keeps the crostone moist.

You can serve them as an appetizer, but do not exaggerate with the quantities of crostoni, otherwise it will be difficult to continue with the meal!

Some simple changes may be the addition of a drop of balsamic vinegar, of aromatic fennel seeds or a generous handful of cubes of soft cheese, such as brie or asiago, to increase the pleasure of biting into it.

Sausage and stracchino crostoni
Author: 
Recipe type: Appetizer
Cuisine: Tuscan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
You'll need
  • 200 g fresh sausage
  • 200 g stracchino, a soft and creamy cheese
  • Tuscan bread
  • Freshly ground black pepper
How to make it
  1. Preheat oven to 190°C, broiler function.
  2. Remove the skin of the sausages and gather the meat in a bowl.
  3. Mash the sausage and the soft cheese with a fork until roughly mixed.
  4. Slice the bread into thick slices and spread them generously with the sausage and soft cheese, then bake them until they're golden and the cheese is lusciously melting.
  5. Serve immediately until hot, with a sprinkling of freshly ground black pepper.

 

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Comments

  1. says

    Stracchino is such a fantastic cheese, so versatile in use! You know I love this recipe, so simple and so good. Comfort on a plate. Looking at your fabulous pictures makes me so so hungry! X

  2. Sheena says

    Hello Giulia!

    I saw the picture of these crostini on Foodgawker and went “I know those!” It immediately brought me back to that wonderful week cooking with you, and our welcome dinner with these yummy crostini. Seems like it was a lifetime ago already :)

    Tonight we made risotto, with butternut squash. Last week we made bread soup:) I discovered that if you make a “No Knead” bread and leave out the salt it makes a very good substitute for Tuscan bread.

    Now I must figure out a good Canadian substitute for stracchino!

    Hope everything went well wit finishing your book, I can’t wait to get a copy:)

    Thank you again for sharing your wonderful life with us and for inspiring us over and over again through your blog.

    • says

      Hi Sheena, I hope all is well back in Canada!
      It really seems like a lifetime ago, and it is just a few months! how was the rest of your holidays? Hoe was Turkey?
      It’s a very good idea using a no-knead bread as a Tuscan bread substitute, I’ll have to suggest it next time I make something with real Tuscan bread.
      The book is almost ready, just a few more weeks and it will be available, I can’t wait as well!
      A warm hug to you and everyone else there! xx

  3. Magdalene Marchiano says

    What a wonderful sight. The recipes remind me of my great Aunts and all their wonderful Italian cooking. Unfortunately their amazing foods are only in my memory- I do not have their wonderful recipes but Jul’s Kitchen does transport me to being a little girl at the sides of my Italian Aunts cooking. Thank you:)

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