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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 recipe for your next great get-together. Flavourful small bites, perfect for entertaining.

PREP TIME 20

COOK TIME 40

SERVINGS 18

WHAT YOU NEED

1 pkg. (17.64 ounces/500 g) Johnsonville Italian Mild Sausage Links, casings removed

2 tbsp (30 mL) olive oil

1 medium onion, finely 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!  

-by Chef Mark McEwan