Recipes
Crostini with Sausage Ragout and Ricotta Cheese
The recipe for a great party is some good conversation, good music and delicious food. So celebrity chef Mark McEwan has put together a special Johnsonville recipe for your next great get-together. Flavourful small bites, perfect for entertaining.
What You Need
- 1 pkg. (17.64 ounces/500 g) Johnsonville Mild Italian Sausages, casings removed
- 2 tbsp (30 mL) olive oil
- 1 medium onion, fine diced
- 2 cans (28oz) DOP plum tomatoes
- 1/2 cup (125 mL) white wine
- 1 tbsp (15 mL) chopped garlic
- 1 tsp (5 mL) coriander seed
- 1/4 piece cinnamon stick
- 1/4 cup (60 ml) chopped fresh basil, flat leaf parsley
- 1 tsp (5 mL) chili flakes
- 1 cup (250 mL) chicken stock
- 1 can (28oz) chickpeas, drained and rinsed
- salt and pepper
- 1 long ciabatta (for crostini)
- 1 tub good quality ricotta cheese
Preparation
-
Sauté onion and sausage until sausage is cooked through, and remove excess oil from frying pan.
-
Add garlic, coriander, cinnamon and chili flakes, and sauté for 2 minutes. Add white wine and cook until wine is evaporated. Add remaining ingredients, and simmer for approximately 30 minutes.
-
Season with salt and pepper.
-
Meanwhile, slice ciabatta into 1-inch rounds, drizzle with olive oil and a pinch of salt and pepper, and broil until golden brown.
-
Top each crostini with a spoonful of ricotta and then top with sausage ragout. Enjoy!