The bruschetta are a good goodness in all occasions, both as an appetizer for the classic pizzeria, as an afternoon snack at home. Many use it even after dinner, and many use it to recycle the bread at home, which is drying up. A sort of cleaning fridge, but still a very good food, in all seasons. There are those who absolutely love classic, with tomatoes, and those who like to vary with many different sauces and creams. Some creams are already ready, in the jars of the supermarket, others can be created quickly at home, with a few ingredients. This is the case of the sausage bruschetta, tasty and nutritious, to do with cheese. Some prefer it with onions, at the place of the cheese, which must be of the spreadable type, like the Philadelphia, or soft and fresh as the stracchino. In any case unsalted cheeses should be used. As pork meat is already tasty. For this bruschetta combined with a good dry red wine.
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SAUSAGE BRUSCHETTA
Instructions
To begin the recipe, start working on sausages. Cut the casing (1) with the meat knife, making an incision for the length of the sausage. Gently pull the casing (2) with your fingers, to keep the meat only. Then, with your hands or with a knife, start to crumble the meat (3).
Place the in a small bowl (4), and then add in it also the cheese (5). Then mix well (6) to have a homogeneous cream.
So take the bread and cut four slices (7) of a thickness of about one centimeter. Take an oven tray, and place the slices of bread on it (8). Then spread the sausage and cheese cream (9) on the slices.
Put the tray in a preheated oven (10) at 200° C for about ten minutes. Then pass the bruschetta under the grill, for a maximum of 5 minutes, and take out from the oven (11). Immediately take the hot bruschetta, and put on the plates (12), to serve immediately at the table, still warm.
