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roasted garlic crostini with sausage schmear (let me explain the schmear...)

You might be thinking- sausage schmear??? I don't blame you but I have no way to describe this other than a sausage schmear. It doesn't sound pretty, BUT LET ME TELL YOU, you won't care what it sounds like after you eat it. I was intending on making a filling for a zucchini lasagna, but it never made it to the zucchini. I went to taste it for seasonings and it was so good it ended up slathered on a baguette, baked, and topped with a variety of toppings.

Roasted Garlic Crostini with Sausage Schmear

Roasted Garlic:


  • 2 heads of garlic

  • olive oil


  1. Preheat oven to 375 degrees.

  2. Cut off the top of garlic to expose the cloves.

  3. Place head of garlic in foil, cover in olive oil, and wrap with foil.

  4. Bake for one hour.

  5. Remove from oven. When the garlic is cool, squeeze the garlic out of each clove. Set aside.

Sausage Schmear:


  • 1 pound Italian sausage, cooked and cooled

  • 1 cup ricotta cheese

  • 1/2 cup cream cheese

  • 1/2 cup Parmesan cheese

  • 1 teaspoon red chili pepper flakes

  • handful of fresh herbs (I used chives, parsley and oregano)

  • 2 heads of garlic, roasted

  • salt and pepper, to taste


  1. Place all ingredients in a food processor, blend.

Chunky Bruschetta


  • 1 sourdough baguette

  • 6 tablespoons butter, melted

  • 3 gloves garlic, minced

  • 3 tablespoons extra virgin olive oil

  • 1/4 cup parmesan cheese, grated

  • 1 1/2 pound of cherry tomatoes, diced

  • 15 fresh basil leaves, cut thinly

  • 2 tablespoons balsamic vinegar

  • 1/2 teaspoon kosher salt

  • 1 teaspoon fresh ground pepper


  1. In a mixing bowl, whisk oil, vinegar, garlic, salt, and pepper until combined. Add cheese, basil, tomatoes and mix thoroughly.

  2. Cover with plastic wrap and let marinate for at least an hour at room temperature. (If you are going to let it sit longer, place in fridge for up to one day prior to use.)

  3. Spoon on toasted bread and serve immediately.

Caramelized Onions


  • 2 onions, diced

  • 2 tablespoons butter

  • 1 tablespoon brown sugar

  • 1 pinch of salt


  1. Melt butter in pan. Add onions to pan and sprinkle with sugar. Season with pinch of salt.

  2. Reduce heat to medium low and cook for 15-20 minutes, stirring every few minutes.

and finally... CROSTINI ASSEMBLY!

  1. Preheat oven to 375 degrees.

  2. Slice baguette and slather sausage schmear on top.

  3. Bake for 12-15 minutes.

  4. Top half of the crostini with brie cheese and caramelized onions and broil for 2-3 more minutes until the cheese is melted.

  5. Top the other half of crostini with chunky bruschetta; set on serving plate.

  6. Remove brie crostini from oven, sprinkle with chopped chives, and serve.



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