Sausage & Pepper Crostini Recipe

January 18, 2014

Sausage & Pepper Crostini Recipe


  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Yield: 8 servings
  • Serving Size: 3 crostini


  • 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.

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