Bread & Pizza Italian Regional Recipes Starters

Fresh Cheese and Sausage Bruschetta

The traditional bruschetta is just plain toasted bread with rubbed garlic and evoo oil, or even topped with diced fresh tomatoes – but every Italian region has its own version of this scrummy starter.

Today I bring you to Tuscany, where bread is famously unsalted and called ‘silly bread’ – pane sciocco or pane sciapo. Therefore, the toppings for bruschettas made with Tuscan bread need to have an extra kick: sauces, gravies, or fresh cheese and sausage like in this recipe!

Homemade bread is always a good choice for bruschetta, but if you have limited time a ciabatta from your local bakery will do. And if you’re not a fan of white bread, why not try wholegrain or multigrain bread?

Serves: 4 | Preparation time: 5 mins | Cooking time: 15 mins

  • Ricotta or crescenza250 g
  • Pork or Cumberland sausage: 3 medium-sized sausages (about 375 g)
  • Bread, sliced: about 4 slices
  • Thyme or myrtle: about a sprig
  • Extra virgin olive oil: to taste
  • Black pepper: to taste


Preheat the oven to 180°C.

Slice the sausages open, so that you can peel away their casing. Mix the meat, the cheese and the thyme or myrtle leaves together in a bowl.

Place the bread slices on a baking tray lined with a sheet of baking paper, and top each of them with the sauce you just mixed. Add on top a splash of olive oil and bake for 15 minutes at 180°C.

Decorate with some leftover fresh herbs and serve warm.

Tip: If you cannot get any Italian ricotta or crescenza, you can swap them for some Tesco’s Full Fat Soft & Creamy Cheese, or even Dairylea cheese Triangles with good results.

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