Bruschetta alla Leo

Bruschetta alla Leo is named after my Dad, Leo.  Roasted sausage and peppers served on top of toasted semolina bread is reminiscent of all his favorite flavors.  I hope you enjoy this too!  (Quantities are not listed so you can scale up/down as needed).

INGREDIENTS:

1 Loaf of Semolina Bread
Extra Virgin Olive Oil, Garlic Powder, Salt & Pepper
Fresh Ricotta (Whole Milk)
Sweet Italian Sausage
Roasted Peppers (purchase premade if desired)
Pecorino Cheese, Grated
Italian Herbs

DIRECTIONS:
Slice the semolina bread into ¼ - ½ inch slices and place on a baking sheet.  Drizzle with extra virgin olive oil, garlic powder, salt & pepper (both sides).  Bake for approximately 10-12 minutes until lightly golden and toasted.  Let cool, then place on a serving platter.  Meanwhile, place the Italian sausage on a baking pan. Prick each sausage with a knife several times each, and place in a preheated 350 degree oven for approx. 30 minutes until golden brown and cooked through. Let cool, then slice thin.  Spread a layer of ricotta on the toasted semolina bread, then top with slices of roasted sausage and roasted peppers.  Add the grated pecorino cheese, herbs and serve. 

ANTIPASTI - BRUSCHETTA ALLA LEO

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