Italian Sausage and Mascarpone Crostini

Appetizers

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

Ingredients

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

Instructions

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.

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com