Roasted Fennel and Spicy Italian Sausage with Cheesy Fontina Garlic Bread
This easy weeknight supper feels extra special thanks to buttery imported Fontina cheese! Juicy tender fennel is paired with spicy sausage and cheesy garlic bread for dipping. Melted imported Fontina sends this one over the top. This imported cow’s milk cheese from Italy melts like a dream and adds richness and buttery flavor to this flavorful comfort food dish.
Ingredients
- 2 large heads fennel trimmed and thinly sliced (8 cups sliced), fronds reserved
- 4 large cloves garlic minced and divided use
- ½ cup olive oil divided use
- 1 16 oz package spicy Italian sausage
- 8 oz imported Fontina cheese grated
- 1 small baguette or Italian bread cut in half lengthwise
- Marinara sauce for serving
- Optional hot pepper flakes and basil for garnish
Instructions
- Preheat your oven to 400 degrees. Toss fennel with half of garlic, half of olive oil and 1 tsp kosher salt. Place in a medium sized baking pan and cover with foil. Roast, covered for 30 minutes or until fennel is tender.
- While fennel is roasting; place your bread cut side up on a small, foil lined baking pan. Spread remaining olive oil and garlic across the cut side of your bread, season with salt and top with half of your grated Fontina cheese. Reserve.
- Heat a small nonstick grill pan or saute pan over medium heat. Cook sausage over medium heat for 10 minutes, turning often to brown on all sides.
- When fennel is tender remove the foil, stir well, nestle in your cooked sausage links and continue to roast for an additional 10 minutes or until lightly browned. Top with remaining Fontina cheese, pop your garlic bread in the oven too, and bake both for 5 minutes or until the imported Fontina is melted.
- Serve garnished with optional hot pepper flakes, fennel fronds, fresh basil, and warm marinara sauce.
Notes
Tip: In a hurry for this dish? You can bake your sausage right in with the fennel until tender and cooked through. You can also use pre-made frozen garlic bread in place of homemade -just split your loaf, bake according to package directions, and top with imported Fontina for the last few minutes of cooking.
