Breakfast Sausage and Tomato Crostini
Yields 30
Breakfast Sausage and Tomato Crostini. Learn how to make our Breakfast Sausage and Tomato Crostini Recipe today. This is a great recipe for snacks or to serve as an appetizer.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 teaspoons canola oil
  2. ¼ cup garlic, minced
  3. 2/3 cup red onion, minced
  4. 4 breakfast sausages or Hungarian sausages, roughly chopped
  5. 2 cans (14.5 ounces each) canned diced tomatoes
  6. 3 tablespoons tomato paste
  7. 1 cup red bell pepper, seeded and finely chopped
  8. ¼ cup fresh basil, finely chopped
  9. 2 tablespoons fresh rosemary, finely chopped
  10. 2 teaspoons fennel seeds
  11. 2 loaves (12 ounces each) loaves French bread, sliced diagonally into ½-inch pieces
  12. ¼ cup unsalted butter, melted and mixed with
  13. 2 tablespoons chopped fresh dill
  14. 1 to 1-½ cups Mozzarella cheese, finely grated
Instructions
  1. Pour oil in a saucepan and set over medium heat. Once heated through, add garlic and sauté until fragrant but not too browned. Stir in onions and continue cooking for 2 to 3 minutes or until transparent. Add chopped sausages. Cook until browned. Spoon or pour off any excess oil.
  2. Add diced tomatoes, tomato paste, red bell pepper, basil, rosemary and fennel seeds. Adjust taste with salt and pepper, if needed. Continue cooking, stirring frequently and scraping bottom of pan, until thick. Remove from heat and set aside.
  3. Brush each slice of bread with butter and chives mixture. Bake in a preheated 400°F oven for 5 to 7 minutes or until crispy and lightly browned. Remove cookie sheet from oven. Do no remove toasts from baking sheets.
  4. Spoon sausage-tomato mixture over each slice of toast and sprinkle with Mozzarella. Return crostini to oven and bake for another 5 minutes or until mozzarella has melted. Serve while warm.
Notes
  1. Bacon, ham or turkey may also be used in place of sausage. If no fresh herbs are available, used the dried version, reducing quantity to at least 1 teaspoon or according to taste.
  2. Other crusty breads such as ciabatta, sourdough, pumpernickel or any country-style bread can be used as base.
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