Crostini with Fennel and Sausage

This is a gussied-up version of a family favorite appetizer. The original is a gooey delicious mess of Velveeta and breakfast sausage toasted on rye cocktail bread. This makes things a little more refined with Italian sausage, fontina and fennel seed. It's wonderfully wine-friendly--the recipe came from Andrea Immer Robinson to accompany one of her A-list wines. It would be a great first course or addition to your cocktail buffet.

CROSTINI WITH FENNEL AND SAUSAGE
Serves 6.

½ lb Italian sausage, casings removed
5 oz grated fontina cheese
1 t fennel seed, coarsely ground
2 T chopped fresh flat-leaf parsley
¾ t salt
12 slices rustic, coarse-textured bread, cut into 2- to 3-inch serving pieces

Preheat oven to 350º F.

Crumble the sausage and saute until almost done. (It will cook the rest of the way in the oven.)

Allow to cool slightly. Add the cheese, fennel seed, parsley, and ¾ t salt.

Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.

Food/Wine Pairing: This would be good with most hearty reds, but Andrea shipped a great California blend to pair with the crostini. The Napa Valley Paraduxx Red Blend includes Zinfandel, Cabernet Sauvignon and Merlot. It's ripe and rich with vanilla notes from its oak aging. Personally, I found it surprisingly sweet on first tasting, but the crostini helped mellow it and drew out its spicier side. I have no idea as to its availability at retailers, but it would be worth looking for. (I'm guessing it would be good with a burger or barbecue also.)