Recipe For Sausage And Peppers Crostini (2024)

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This recipe for sausage and peppers crostini is a simple appetizer combining the classic flavors of Italian sausage, sweet peppers, and spicy onions, topped with savory mozzarella.

The big game is almost upon us and now is the perfect time for appetizers! However, with the holidays just ending, nobody wants to stand in the kitchen all day just to whip up a quick snack.

That’s why Kim and I are sharing our simple recipe for sausage and peppers crostini.

In less than an hour, you have a delicious, bite-sized app loaded with sweet or spicy Italian sausage, sweet green and red peppers, spicy onions, and savory melted mozzarella cheese.

It doesn’t get much better than this for quick game day eats. We can’t wait for you to try them.

Instructions:

First, preheat your oven to 350° F. and slice your baguette, then wash and cut the onions, and peppers into strips.

Next, saute the Italian sausage in a skillet over medium heat for 5-7 minutes on each side or until the sausage is almost done.

After that, add the onions and peppers to the skillet and cook everything for an additional 7-8 minutes or until the peppers and onions are soft.

Now, place the baguette slices on a sheet pan and put them in the oven for 3-5 minutes so the bread can toast. Remove the crostinis from the oven and set them aside.

Afterward, slice and layer the sausage, sweet peppers, white onions, and shredded mozzarella cheese on the toasted crostinis.

Last, place them in the oven to bake for 3-5 minutes or until the cheese has fully melted. Remove the finished appetizer and serve immediately.

Recipe for Sausage and Peppers Crostini Tips:

• To reduce the fat in this dish, try using turkey sausage or low-fat mozzarella cheese.
• When slicing the peppers, make sure to remove all the white portions inside of the pepper. If left in, they will make the peppers taste bitter.
• For a crisp casing on the sausage, preheat your saute pan for 2-4 minutes before adding the raw sausage. The hot pan will sear the meat, locking in all the juices.

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