½ lb. Italian sausage (hot, mild or sweet), casings removed
5 oz. grated fontina or crumbled robiola or taleggio cheese
1 tsp. fennel seeds coarsely ground
2 Tbs. chopped fresh flat-leaf parsley
12 slices rustic coarse-textured bread, cut into 2 to 3 inch serving pieces
Preheat oven to 350 degrees F.
Crumble the sausage in a bowl. Add the crumbled cheese, fennel seeds, parsley and salt to taste. Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, approximately 15 minutes.