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.
20
min40
min18
What You Need
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
1
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!
