Sausage & Pepper Crostini Recipe

Sausage & Pepper Crostini Recipe

Prep Time: 20 minutes

Cook Time: 28 minutes

Yield: 8 servings

3 crostini

Sausage & Pepper Crostini Recipe

Sautéed Italian sausage and bell peppers with a touch of balsamic vinegar top crisp French bread in this crowd-pleasing appetizer. What’s also great about it is that the topping and the crostini can be made ahead then assembled, topped with cheese, and baked come party time.


1 loaf French bread, (about 8 to 10 ounces), sliced into 32 (1/4-inch thick) slices

1/4 cup plus 1 Tablespoon extra-virgin olive oil, divided

2 cups diced red bell pepper

12 ounces Italian pork sausage, removed from casings

1 Tablespoon minced garlic

1 teaspoon fennel seeds

1 Tablespoon balsamic vinegar

1/4 teaspoon salt

1 cup shredded part-skim mozzarella cheese

1/4 cup chopped basil leaves


  1. Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil.
  2. Arrange bread on prepared pan and brush tops with 1/4 cup of the olive oil. Bake 15 to 20 minutes or until lightly toasted.
  3. Meanwhile heat remaining 1 Tablespoon olive oil in a large nonstick skillet over high heat and sauté peppers until nicely charred and tender, about 5 minutes; remove to a plate.
  4. Add sausage to same skillet and sauté, breaking up meat into small chunks with a wooden spoon, until browned, about 5 minutes.
  5. Add garlic and fennel seeds and cook over medium heat 1 minute or until fragrant. Stir in balsamic vinegar, scraping up browned bits from bottom of skillet.
  6. Return peppers to skillet and sprinkle with salt; toss. Remove from heat.
  7. Top crostini with sausage mixture and sprinkle with cheese.
  8. Bake 5 to 7 minutes or until cheese melts. Sprinkle with chopped basil.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

The following two tabs change content below.

Above & Beyond

Latest posts by Above & Beyond (see all)

Leave a Comment

Previous post:

Next post: