Italian Sausage Bruschetta ~
This savory 20-minute appetizer delivers big flavors with simple ingredients!
Great for holidays, parties, and game days at home!
I like this recipe because it’s easy to throw together in minutes and always a crowd favorite! Try it with Baked Potato Soup and a simple green salad for dinner.
Ingredients for Italian Sausage Bruschetta
- 1 baguette, cut at a sllight angle into 12-14 1-inch slices
- 7 ounces sweet Italian vegan sausage
- 1 1/2 cups vegan Monterey Jack cheese, shredded
- 1 1/2 teaspoons dried sage
- 1/8 teaspoon ground black pepper
Ingredient Notes:
- For the sausage, I used 2 links of Beyond Sausage in Sweet Italian.
- The cheese is from a block of Daiya brand Monterey Jack that I shredded using a regular cheese grater. Provolone cheese would also work well.
- Fresh sage can be swapped for the dried sage. The amount for fresh sage is 1 1/2 tablespoons, finely chopped.
How to Make Italian Sausage Bruschetta
STEP ONE: Preheat the oven to 400°F. Place baguette slices onto a baking sheet.
STEP TWO: Into a medium skillet over medium-high heat, crumble the sausage. Cook 5 minutes, until browned, using a spatula to break up any large clumps. Transfer the cooked sausage to a medium-sized bowl.
STEP THREE: Add cheese, sage, and black pepper. Stir to combine.
STEP FOUR: Spoon the sausage and cheese mixture onto each of the bread slices to cover.
STEP FIVE: Bake 8-10 minutes, until cheese is melty, then serve.
Can This Be Made Ahead?
The sausage and cheese topping can be made in advance and stored in the refrigerator. On the day of serving, just top the baguette slices with the mixture and bake.
Once assembled, this dish is best enjoyed the same day.
More Vegan Sausage Recipes You’ll Love!
- Vegan Italian Sausage Burgers
- Stuffed Anaheim Peppers
- Vegan Sausage and Cheddar Stuffed Mini Peppers
- Crock Pot Sausage and Sauerkraut
- Bangers and Mash
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Italian Sausage Bruschetta
Ingredients
- 1 baguette cut at a sllight angle into 12-14 1-inch slices
- 7 ounces sweet Italian vegan sausage
- 1 1/2 cups vegan Monterrey Jack cheese shredded
- 1 1/2 teaspoons dried sage
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Place baguette slices onto a baking sheet.
- Into a medium skillet over medium-high heat, crumble the sausage. Cook 5 minutes, until browned, using a spatula to break up any large clumps. Transfer the cooked sausage to a medium-sized bowl.
- Add cheese, sage, and black pepper. Stir to combine.
- Spoon the sausage and cheese mixture onto each of the bread slices to cover.
- Bake 8-10 minutes, until cheese is melty, then serve.
nancy
easy solution for parties!!
Kayla DiMaggio
Loving this italian sausage bruschetta! It was so delicious! Making this again for our superbowl party!
Jacqui
Such a great recipe! You can never go wrong with some delicious bruschetta.
Marie
Made this on gluten free bread! Was amazing and so easy to put together. Thank you for sharing
Anaiah
Loved this vegan Italian sausage bruschetta! They’re the perfect finger foods for any party.
Lucas
Never had a sausage bruschetta before! So amazing! Will try this tonight.