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Appetizers |
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INGREDIENTS:
1 bulb small fennel trimmed, cored and sliced into wedges
1 each red and yellow bell pepper seeded, sliced
3 stalks celery cut into 2-inch pieces
1 bulb endive trimmed and leaves separated
12 ounce package sweet Italian sausage.
1 15 oz Lemon Peppercorn and Parmesan dressing
1 Italian Flatbread sliced and
toasted or grilled
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DIRECTIONS:
Arrange vegetables around edge of serving platter.
Grill or panfry sausages over medium heat until cooked
through, about 20 minutes.
About 10 minutes into cooking prick the sausage with a fork to
relieve juices.
Let cool slightly and cut into 1-inch pieces.
Place dip in center of platter. Scatter sausage and bread around
dip and serve
Servings: 6
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