Sausage Crostini – Easy Italian Appetizer (30 Minutes)
You’ll love my Sausage Crostini recipe. This crowd-pleasing appetizer blends the robust flavors of Italian sausage, the satisfying crunch of toasted sourdough bread, the aromatic notes of fennel seeds, and the creamy goodness of melted mozzarella cheese. This recipe is great for the holiday season (a perfect appetizer for Christmas Eve) and game days.
Recipe Highlights: Sausage Crostini
- Inspiration – Inspired by classic Italian flavors, these crostini bring together sausage, fennel, and mozzarella on rustic sourdough.
- Best Served For – Ideal for holiday parties, game day spreads, or an easy starter at dinner with friends.
- What Makes It Special – The fennel seeds and melted cheese give the sausage topping a bold, savory kick that feels restaurant-worthy but is so simple to make.
- Make Ahead – You can prep the sausage mixture ahead of time, then just assemble and bake when guests arrive.
If you’re a fan of sausage recipes, I suggest trying my Pumpkin Tortellini Soup with Chicken Sausage and Kale. Add a burst of freshness by serving tomato bruschetta on the side. The bright flavors of tomatoes and basil balance the savory notes of the sausage. You could also serve this crostini with my baked ricotta dip!
Ingredients
- Italian Sausage – You can even use turkey or chicken sausage for this! Use sweet italian sausages or spicy.
- Sourdough bread – Toasted to perfection, the crispy slices serve as the ideal canvas for the seasoned Italian sausage. I’ve also used french bread for this.
- Fennel seed – Fennel seeds in the Italian sausage adds a distinctive and fragrant element to the crostini.
Substitutions and Additions
- Add vegetables – Make this dish a bit heartier, with the addition of vegetables. You could add sautéed onions, mushroom peppers, or wilted greens for an extra kick.
- Make it spicy – If your guests are fans of spicy food, you can add crushed red pepper flakes to kick it up a notch. Either way, this is a great recipe!
- Add more herbs – Rosemary, basil, parsley, whatever you have on hand!
How to Make Sausage Crostini
- Preheat your oven to 350° Fahrenheit. Add the crumbled sausage (removed from casing), cheese, fennel seed, salt, and pepper to a mixing bowl.
2. Mix the ingredients well so they are combined.
3. Place the slices of bread on a rimmed baking sheet.
4. Spread the sausage mixture on each slice of sourdough bread.
5. Make sure to split the sausage mixture evenly between the slices of bread so that they cook correctly.
6. Bake the crostini for 15 minutes, then broil for 3 minutes. Watch carefully while you broil – you don’t want to burn the crostini. You want to brown the tops until they are golden. If serving as an appetizer, cut in halves. Serve immediately while hot!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Italian Sausage Crostini Recipe with Fennel Seed
Equipment
- measuring spoons
- measuring spoons
- chef’s knife
- rimmed baking sheet
- mixing bowls
Ingredients
- 1 pound chicken sausage casings removed (you can also use pork sausage, I just prefer chicken)
- 6 ounces mozarella cheese, shredded
- 8 slices sourdough bread
- 1 1/2 tablespoons fennel seed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 350 °F. Crumble the sausage in a large bowl before mixing in the cheese, fennel seeds, salt, and pepper. Stir well to combine.
- Spread the sausage mixture on each slice of sourdough bread. Then, place the bread slices on your baking sheet. Bake the crostini for 15 minutes, then broil for 3 minutes. Watch carefully while you broil – you don't want to burn the crostini. You just want to brown the tops until they are golden.
- If serving as an appteizer, cut in halves. Serve immediately, while hot!
Notes
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Expert Tips from My Kitchen
- Choose quality sausage – Go for high-quality Italian sausage with balanced spices. I prefer chicken sausage, but pork works just as well.
- Season thoughtfully – Fennel, salt, and pepper add bold flavor—don’t skip them.
Serving Suggestions
- Wine pairing – A medium-bodied red like Chianti or Sangiovese pairs beautifully. For a white option, try Pinot Grigio.
- Make it a meal – Serve with a crisp arugula salad dressed in lemon vinaigrette.
- Antipasto platter – Add crostini to a spread of cheeses, olives, and marinated vegetables.
Storage and Reheating Instructions
- Storage – Let leftovers cool, then store in an airtight container in the fridge for up to 2 days.
- Reheating – Warm in a 350°Fahrenheit (175°Celsius) oven for 5–8 minutes to keep the bread crisp. Avoid the microwave—it makes the bread soggy.
These are SO easy. I made these for my friends last weekend (with the greyhound cocktail!) and they were a hit.