This is our first bruschetta.
In Italy, by definition, a bruschetta is a flame toasted thick slice of bread dressed with any kind of sauce, topped with Extra Virgin Olive Oil, some Salt and some Pepper.
The most common bruschetta is usually (and here another token!), the one with an uncooked tomato sauce. Toast the bread, rub well a clove of garlic on one side of each slice, and dress with finely chopped tomatoes that you marinated for a couple of hours in Extra Virgin Olive Oil, finely chopped garlic, salt and pepper.
Serves: 6 / Prep time: 5 minutes / Cook time: 20 minutes
- 6 slices of bread
- 2 pork sausages (mild or hot according to taste), pork removed from casings
- ¼ Lb of Brie cheese (or other semi-soft cheese), rind removed
- ¼ red onion, chopped finely
- 1 handful of rosemary, chopped finely
- 1 handful of sage, chopped finely
- ½ glass of white wine
- 1 tablespoon of extra virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
1 In a medium nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until hot. Sauté the meat with the onion for about 5 minutes, until the meat starts browning.
2Add the wine, rosemary, and sage and cook for about 5-7 minutes, until the wine has been completely absorbed. When finished cooking, remove from heat and set sausage mixture aside.
3Toast your bread on a fire grill, in a toaster, or on the barbeque; do not use a sandwich press, otherwise you will make crackers.
4Turn the broiler on to your oven. Cut the slices of bread in halves and lay them on a cookie sheet, spread the Brie cheese on the bread and top it with a tablespoon of your sausage mixture (do not use a cheese that is too soft or wet, like Bufala Mozzarella, it will make your bread soggy).
5When the cheese has melted, and the sausage starts looking crisp, take the tray out of the oven.
6Serve the bruschetta drizzled with extra virgin olive oil, a sprinkle of salt ,and freshly ground black pepper.