1 loaf french bread, sliced into 32 1/4 inch slices
1/4 Cup plus 1 Tbl. olive oil, divided
2 Cups diced red pepper
12 oz. Italian pork sausage, removed from casings
1 Tbl. minced garlic
1 tsp. fennel seeds
1 Tbl. balsamic vinegar
1/4 tsp. salt
1 Cup shredded mozzarella cheese
Salsa (optional)
1/4 Cup fresh chopped basil leaves
Instructions
Preheat oven to 350 deg. Lined a rimmed baking sheet with aluminum foil. Arrange bread on pan and brush tops with 1/4 Cup of the olive oil. Bake 15 minutes or until lightly toasted.
Heat remaining olive oil in large non-stick skillet over high head and saute peppers until nicely charred and tender, about 5 minutes. Remove to a plate. Add sausage to the same skillet, breaking up meat into small chunks with a wooden spoon, until browned, about 5 minutes.
Add garlic and fennel seeds and cook over medium heat 1 minute or until fragrant. Stir in balsamic vinegar, scraping up browned bits from bottom of skillet.
Return peppers to skillet and sprinkle with salt and toss. Remove from heat. Top the crostini with sausage mixture, add salsa if using, and sprinkle with cheese. Bake 5 to 7 minutes until cheese melts.
Originally Submitted
2/6/2014
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