New York City Chefs Daily Recipe for 12/09/02 : Cheese and Sausage Canapés
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  Cheese and Sausage Canapés recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/09/02 : Cheese and Sausage Canapés
"Cheese and Sausage Canapés"
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Arqua Restaurant
New York City

1/2 pound Ricotta cheese
3 tablespoons cold water
1/2 teaspoon salt
5 tablespoons freshly grated Parmesan cheese
3 sweet Italian sausages
1/4 cup plus 2 tablespoons olive oil
1/4 cup sweet butter
12 slices white bread, with crusts removed and slices halved
3 1/2 ounces Fontina or French Gruyere, thinly sliced, cut into rectangles; same size as the bread

In a bowl mix together the ricotta cheese and cold water.  Add salt and Parmesan cheese and mix until smooth and creamy.  Prick sausages with a fork and cook in 1/4 cup of water in a skillet, over low heat, until water is evaporated. Continue cooking sausages until browned on all sides and thoroughly cooked.  Remove from the skillet, drain, peel, chop fine and stir into cheese mixture.  Heat oil and butter in large, heavy skillet. Add bread slices and fry on one side only. Remove from the skillet, drain on paper towels, and keep hot. Spread the fried sides of the bread with the cheese sausage mixture.  Place on a well greased baking pan or cookie sheet and bake in the oven for 5 minutes. Remove the canapés from the oven and top each with Fontina or Gruyere cheese.  Place in the oven again for about a minute, or until the top cheese has melted.  Makes 24 Crostini.
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