Crostini Recipe
fennel sausage, caprese, ricotta & honey & white anchovies with lemon zest (can be gf)
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Ingredients
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Crostini Base
Fennel Sausage Topping
Caprese Topping
Ricotta & Honey Topping
Anchovy & Lemon Zest Topping
Method
Prepare Crostini Base
- 1
Slice the Baguette
Cut the baguette into 1/2 inch slices on a diagonal.
- 2
Brush with Olive Oil
Place the sliced baguette on a baking sheet and brush both sides with olive oil.
- 3
Toast the Bread
Preheat oven to 400°F (200°C) and toast the bread slices for about 5-7 minutes or until golden brown.
Cook Fennel Sausage
- 4
Cook the Sausage
In a skillet over medium heat, cook the fennel sausage, breaking it apart with a wooden spoon, until browned and cooked through (about 5-7 minutes).
- 5
Add Garlic and Spices
Add minced garlic and red pepper flakes to the skillet and cook for an additional 1-2 minutes until fragrant.
Prepare Caprese Topping
- 6
Slice Mozzarella and Tomatoes
Slice the fresh mozzarella and ripe tomatoes into 1/4 inch slices.
- 7
Assemble Caprese
On each toasted crostini, layer a slice of mozzarella, a slice of tomato, and a basil leaf. Drizzle with balsamic glaze.
Prepare Ricotta & Honey Topping
- 8
Mix Ricotta and Honey
In a small bowl, mix the ricotta cheese with honey until well combined.
- 9
Prepare Anchovy & Lemon Zest Topping
- 10
Combine Anchovies and Zest
In a small bowl, combine the white anchovies, lemon zest, and lemon juice.
- 11
Top Crostini
Spoon the anchovy mixture onto the remaining toasted crostini.
Serve
- 12
Arrange and Serve
Arrange all crostini on a serving platter and serve immediately. Enjoy!
