Stracchino and sausage bruschetta are a tasty and easy appetizer to prepare. Perfect for any occasion, they are crispy and flavorful thanks to the combination of creamy stracchino and rosemary-seasoned sausage.
Step 1 of 5: Cut the bread into slices that are not too thin.
Step 2 of 5: In a bowl, add the sausage, crumbled by hand and removed from the casing.
Step 3 of 5: Add rosemary to taste and mix well with a fork until you get a smooth, creamy mixture.
Step 4 of 5: Spread the mixture over the bread slices.
Step 5 of 5: Bake in the oven or air fryer at 200 degrees for 10-15 minutes until a golden crust has formed on the surface.
Recipe by
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per serving140 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 1,699 kJ406 kcal | 1,214 kJ290 kcal |
| Fat | 23.44 g | 16.74 g |
| of which saturated fatty acids | 11.14 g | 7.96 g |
| Carbohydrates | 30.14 g | 21.53 g |
| of which sugars | 1.25 g | 0.89 g |
| Fibre | 1.9 g | 1.36 g |
| Protein | 19.61 g | 14.01 g |
| Salt | 0.95 g | 0.68 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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