Veggie Grill’s Italian Crostini


8 ounce container Tofutti Cream Cheese

3 TBL chopped chives

½ TSP crushed garlic

Dash of salt

Dash freshly ground pepper

1 French bread baguette, sliced

1 container of your favorite olive tapenade

One package Italian Field Roast Sausage (Whole Foods)


  1. Remove casing from Field Roast Sausage.

  2. On medium/high heat add 2 tablespoons of olive oil.

  3. Cook sausage evenly on all sides (5 minutes).

  4. Remove from skillet, pat dry and cool for 5 minutes; coarsely chop.

  5. Room temperature cream cheese.

  6. Combine crushed garlic and chives, salt and pepper, mix thoroughly.

  7. Slice baguette half inch thick, heat in toaster oven at 375 for 2 minutes.

Plated Presentation

Add one teaspoon of olive tapenade to toasted crostini, one teaspoon of coarsely chopped sausage and top with one dollop of cream cheese. Enjoy!

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  3. Truluck’s La Jolla Pan-Seared Soft Shell Crab in Brown Butter Lemon-Caper Sauce
  4. World Famous Nut Crusted Brie
  5. On the Menu Recipe: Port Wine Braised Beef Short Ribs from Chef Jason Knibb of Nine-Ten

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Posted by Staff on Sep 27, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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