Sausage and Mushroom Crostini
The recipe I chose for ReDux was from Rachel Ray 2 where she prepared Sausage Calzones. I was inspired by the Season and thought this would be a great party food (no one has to know you’ve cut out fat and calories). I’ve lightened this up by using low fat turkey sausage, low fat goat cheese and I’ve increased fibre by calling for whole wheat bread.
Makes about 24 Crostini
1 tbsp extra virgin olive oil, plus more (optional)
454 g low fat sweet Italian turkey sausage, meat removed from the casings
227 g cremini mushrooms, sliced
1 Small onion, diced
1 Large whole wheat baguette, sliced into ½ inch pieces
½ Cup low-fat goat cheese
Place a large frying pan over medium-high heat and add the olive oil, when it’s hot (it will ripple) add the sausage meat, mushrooms and onion; season with salt and pepper.
Saute until the sausage is browned and the mushrooms and onions are cooked, about 7 to 9 minutes.
Once cooked (not before), taste and adjust seasoning.
Meanwhile place the slices of bread in the oven and toast them until warmed through and toasted.
To prepare the crostini start with the bread; evenly distribute the sausage mixture on each slice of bread then top evenly with a few crumbles of the goat cheese and then to make it extra decadent you can drizzle a light amount of extra virgin olive oil over the crostini.
Garnish with fresh parsley if you have it on hand.
- White button mushrooms will work too.
- Switch-up the sausage as you see fit; I toyed with the idea of hot sausage but went with the mild!
- T-minus 3 days!!!