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.

This is from 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

Method

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 to 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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