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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Italian Sausage and Mascarpone Crostini

This recipe is inspired by Rosanna, a Tuscan woman who cooked dinner for a large group of Mississippians, Milanese, and Tuscan locals at Villa Il Santo. These were served with the first course


1 loaf Ciabatta bread, sliced ¼” thick, about 16 slices
1 TBL Extra virgin olive oil
1 lb Ground Italian sausage
1 tsp Fresh garlic, minced
1/8 tsp Ground allspice
1/8 tsp Ground cloves
pinch Nutmeg
8 oz Mascarpone cheese


Preheat oven to 300.

To par cook the crostinis, place the sliced Ciabatta on a baking pan lined with parchment paper. Bake until almost crispy, about 10 minutes. Allow to cool completely at room temperature.

Heat the oil in a large skillet over medium heat. Add the sausage and spices and stir frequently until half-way cooked, about 3-4 minutes. Drain and set aside to cool at room temperature.

Divide the partially cooked sausage among the crostinis, about 2-3 tablespoon each. Divide the mascarpone among the top of the sausage. Return to a baking pan lined with parchment paper and finish in the oven until sausage is cooked and cheese is melted, about 8-10 minutes.

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