Italian Sausage Bruschetta Recipe

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Italian Sausage Bruschetta Recipe
Italian Sausage Bruschetta Recipe photo by Taste of Home
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Italian Sausage Bruschetta Recipe

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Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. —Teresa Ralston, New Albany, OH
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 8 ounces mascarpone cheese, softened
  • 3 tablespoons prepared pesto
  • 24 slices French bread baguette (1/2 inch thick)
  • 3 tablespoons olive oil
  • 3/4 cup finely chopped seeded plum tomatoes
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons shredded Parmesan cheese

Directions

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto.
Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on one side with oil. Broil 3-4 in. from heat 30-45 seconds on each side or until golden brown. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm. Yield: 2 dozen.
Originally published as Italian Sausage Bruschetta in Taste of Home Christmas Annual Annual 2016, p20

  • 1 pound bulk Italian sausage
  • 8 ounces mascarpone cheese, softened
  • 3 tablespoons prepared pesto
  • 24 slices French bread baguette (1/2 inch thick)
  • 3 tablespoons olive oil
  • 3/4 cup finely chopped seeded plum tomatoes
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons shredded Parmesan cheese
  1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto.
  2. Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on one side with oil. Broil 3-4 in. from heat 30-45 seconds on each side or until golden brown. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm. Yield: 2 dozen.
Originally published as Italian Sausage Bruschetta in Taste of Home Christmas Annual Annual 2016, p20

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