Italian Regional Recipes Starters

Ricotta and Sausage Bruschetta

This Ricotta and Sausage Bruschetta is from Tuscany, where bread is famously unsalted, 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 just like in this recipe.

Serves: 4 | Preparation time: 5 mins | Cooking time:  20 mins

  • Ricotta cheese250 g
  • Pork or Cumberland sausage: 3 medium-sized sausages (about 350 g)
  • Bread, sliced: about 4 slices
  • Fresh thyme or myrtle: about a sprig
  • EVOO – Extra Virgin Olive Oil: to taste
  • Black pepper: to taste


Preheat the oven to 180°C.

Remove sausages casings, crush the meat with a fork and mix it along with ricotta, thyme (or myrtle), black pepper and a tbsp of Evoo 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 creamy sauce you just got. Add on top a splash of olive oil and bake for about 15-20 minutes.

Decorate with some leftover fresh herbs and serve warm.

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