Crostini with Peppers and Sausage

Crostini con Peperoni e Salsicce

Preparation info

  • Serves


    As Antipasto
    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 6 red peppers
  • 360 g/12 oz Marchigiani sausage meat
  • 2 cups fresh breadcrumbs
  • 2 cups milk
  • 2 eggs
  • 2 tablespoons fresh breadcrumbs
  • 6–12 crostini
  • garlic
  • extra-virgin olive oil


    Wash the peppers, cut in half, remove the seeds and veins. Put them on an oiled baking tray and put in an oven preheated at 200°C/400°F/gas 6 for 10 minutes. Leave to cool. Soak the 2 cups of breadcrumbs in the milk and squeeze out the milk. Mix the bread with the sausage meat, add the eggs and mix well.

    Stuff the peppers with the mixture, sprinkle over the 2 tablespoons of fresh breadcrumbs and drizzle extra-virgin olive oil on top.

    Bake in an oven set at 200°C/400°F/gas 6 for 15 minutes. Serve on toasted crostini rubbed with a little garlic and a drizzle of extra-virgin olive oil on top.