Crostone with sausage & stracchino cheese

Crostone with sausage & stracchino cheese

Crostone con salsiccia e stracchino

By
From
Florentine
Makes
4 crostoni
Photographer
Lauren Bamford

I always order the sausage crostone when I visit my favourite wine bar, Le Volpi e l’Uva. They make this with truffled sausages, which are pretty special. The next best thing to use is good quality pork and fennel sausages. You could really use any good melting cheese for this, but stracchino – a very fresh, gooey, spreadable cheese – is the best partner.

The idea of adding the balsamic vinegar comes from another little wine bar in Florence, Casa del Vino, which arguably makes the best panini in town. Tuscans will eat this sausage and cheese filling raw, but in this recipe, the crostone is grilled.

Ingredients

Quantity Ingredient
4 slices tuscan bread, 1 cm thick (or use a similar large crusty loaf)
200g good-quality pork sausages
120g stracchino cheese, (or other good melting cheese)
A pinch salt
splash balsamic vinegar

Method

  1. Toast the bread under a grill or in the oven lightly to dry it out and give it some crunch.
  2. Remove the casing of the sausage and place the sausage meat in a small bowl. Add the cheese, salt and vinegar and, with a fork, blend the mixture together to form a paste.
  3. Spread the sausage onto one side of each bread slice, right to the edges (so the crust doesn’t burn), and place under a hot grill until golden brown on top and cooked through.

Note

  • Stracchino cheese can be hard to find outside Italy unless you have an artisan Italian cheese maker nearby, as it is so fresh and is best eaten the day it’s made. Some good alternatives are fresh (and deliciously gooey) squacquerone or a good, mild melting cheese like asiago, which should be grated into the sausage meat.
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