18’ French baguette, sliced into 1″ rounds (sourdough ++)
1/2 cup olive oil
2 cups shredded mozzarella cheese
1/2 cup grated parmesan
1 lb. Italian sausage, cooked and crumbled
Kosher salt and freshly cracked black pepper, to taste
FOR ALFREDO:
1/4 cup unsalted butter
1/4 cup all purpose flour
3 cups milk
8 oz. provolone cheese, cut into pieces
1 cup pecorino romano
1/2 cup parmesan cheese
FOR TOPPINGS:
1 pint cherry tomatoes, quartered
1/2 cup red onion, small diced
4 garlic cloves, minced
2 tablespoon red wine vinegar
1/4 cup fresh basil leaves, sliced thin and divided
1 cup pepperoncini, sliced into thin rings
Kosher salt and freshly cracked black pepper, to taste
DIRECTIONS:
Preheat the oven to 400° F.
On two sheet trays arrange crostini evenly, drizzle with olive oil and season with salt and pepper. Bake crostini until slightly golden, 12 – 15 minutes.
To make the sauce, melt butter in a pan over medium heat. Add in the flour and cook roux for 1 minute. Whisk in cold milk and bring to a boil. Reduce sauce to low and cook for 2 – 3 minutes. Add the Provolone, parmesan, and Pecorino cheeses to the bechamel. Season with salt and pepper. Ladle or put in a squeeze bottle.
Combine the tomatoes, onion, garlic, red wine vinegar, and 2 tablespoons of fresh basil in a bowl. Season with salt and pepper.
In a large 9×13 tray, arrange crostini in three layers. Layer crumbled sausage, mozzarella, and parmesan, then repeat with other two layers. Bake crostini for 8 – 10 minutes or until the cheese melts.
Remove tray from oven, drizzle all over with cheese sauce, top with tomato bruschetta, and pepperoncini. Garnish with remaining basil.
