Crostini con Salsiccia di Cruschi e Formaggio Piccante

(Crostini of Cruschi Sausage and Spicy Cheese)
(Serves 8)

Spicy Cheese

  • 3 large cloves garlic, finely smashed
  • 1.5lb fresh ricotta
  • 1 Calabrian chili pepper, finely chopped
  • 7oz robiola cheese
  • 4oz CastelineS France extra virgin olive oil
  • 7oz mascarpone
  • 1 tsp salt

    In a small bowl, combine garlic and chili pepper. Add olive oil and salt, allowing to steep for 30 minutes. In a large bowl, combine ricotta, robiola and mascarpone. Slowly stream in the garlic mixture, mixing thoroughly (NOTE: this preparation makes more cheese than is called for in the next recipe).

    Crostini

  • 1.5lb pork shoulder or butt, finely diced
  • 3Tbsp cruschi peppers, finely ground
  • 2Tbsp whole fennel seed


    Mix these ingredients together and allow to sit overnight.

  • ⅓ cup CastelineS France extra virgin olive oil
  • 1 clove garlic
  • 1 cup onion, roughly pureed
  • 8pc lightly toasted bread
  • ½ cup spicy cheese (see above)
  • Salt

    Saute onion in olive oil. Season to taste. After 5-7 minutes add pork mixture. Cook over low to medium heat for 35-40 minutes, until pork has caramelized in its own fat, has deep bronze color and is slightly crunchy. Set aside.

    Rub toasted bread with garlic. Smear with spicy cheese. Top with cruschi pork and serve.

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