Sausage, Bean and Escarole Crostone

Ingredients

Preparation

1. In a large Dutch oven-style pot, heat the extra virgin olive oil over medium-low. Add the pancetta to the pot and let it render for about 7 to 8 minutes.
2. Add the sausage pieces to the pot and cook until lightly browned, about 3 to 5 minutes.
3. Add the garlic cloves, onion, and chili flakes and let them sweat for 2 to 4 minutes.
4. Increase the heat to medium-high, pour in the white wine and let it reduce for 5 to 7 minutes.
5. Toss in the escarole and cover, letting the vegetable wilt for about 5 to 8 minutes.
6. Add the chicken stock and beans. Salt and pepper to taste. Cook covered for about 15 minutes.
7. Meanwhile, brush the bread slices with some olive oil and toast them until crunchy and golden brown, either in a pan for a few minutes each side, or in the oven at 375 ºF for about 10 to 15 minutes.
8. Top the bread slices with the sausage, bean and escarole mix. Garnish with the grated Parmesan and serve. Buon appetito!
   
   
   
   

FAQ

1. Can I substitute the escarole with another leafy green?
   Yes! If you can't find escarole, you can easily substitute it for 5 to 6 cups of spinach, kale or Swiss chard. For spinach, add it at the very end, since it cooks quickly. For kale or Swiss chard, follow the recipe as is.
2. Can I prepare the topping ahead of time?
   Absolutely! The topping can be made up to 2 days in advance and stored in the refrigerator. In fact, making it ahead of time allows the flavours to develop even more. Simply reheat it before serving, then assemble the crostoni just before enjoying.
3. Can I turn this into a complete meal?
   Yes! Serve this crostone for brunch by topping it with a poached egg. The runny yolk pairs perfectly with the sausage, pancetta and escarole for an even heartier, more satisfying meal.