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.


Prep Time


Cook Time


What You Need

2 tbsp
(30 mL) olive oil
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
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
ciabatta (for crostini)

1 tub
good quality ricotta cheese
  • 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!
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.