Look for gorgonzola dolce for this recipe, it’s a creamier, less assertive version of the cheese.
2 mild Italian Sausages
100 g gorgonzola dolce (divided in two)
1 tsp fennel seeds
Preheat oven to 350°F. Slice 12 thin slices from the baguette and place on a cookie sheet. Brush each slice with olive oil. Bake for 10 minutes or until crispy on the outside. Set aside.
Set a pan over medium heat and cut the sausage out of its casing. Crumble into the pan and add 1 tsp fennel seeds. Cook until no pink can be seen.
Pull the pan off the heat and add half the gorgonzola, roughly cubed. Combine it with the sausage as it melts.
Set the oven to broil.
Divide the sausage topping among the crostini. Now dived the remaining gorgonzola on top of the sausage.
Bake for about 2 to 3 minutes or until cheese has melted.
Serve immediately. You can top it with tomato jam or a thin wedge of crisp Granny Smith apple to add some colour and tang.