| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
California |
Side dishes, Snacks |
36 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ricotta cheese |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Grated Romano cheese |
| 3 |
tb |
Olive oil |
| 3 |
|
Cloves garlic — minced |
| 3 |
|
Hot Italian sausages — |
|
|
About 4 inches long |
| 1 1/2 |
tb |
Fennel seed |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
| 36 |
|
Baguette slices — 2-1/2 |
|
|
Inch |
INSTRUCTIONS
1. Preheat broiler. In a large bowl, combine ricotta, Parmesan, and Romano
cheeses. In a medium skillet over moderate heat, heat olive oil. Add garlic
and cook 45 seconds. Add sausages and cook slowly until they are well
browned and cooked through (15 to 20 minutes). Remove from pan and cool
completely, then remove casings.
2. Crumble sausage and add to cheeses, along with any oil and garlic in the
skillet. Add fennel seed and season with salt and pepper; mix well.
3. Spread cheese mixture on bread slices and broil until bubbly and lightly
browned. Serve immediately.
Makes 3 dozen crostini.
Recipe By : The California Culinary Academy
From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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