Thick slices of French bread topped with a savory blend of Italian sausage, chive cream cheese, and Parmesan — baked until puffed and golden, then finished under the broiler. Serve with marinara for dipping.
Servings
16
Prep time
10 min
Cook time
20 min
Total time
30 min
Ingredients — 16 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Ground Italian sausage | 1 | lb |
| Chive and onion cream cheese | 8 | oz |
| Parmesan cheese, freshly grated | ⅔ | cup |
| French bread loaf, cut into ¾-inch slices | 1 | — |
| Marinara sauce, for dipping (optional) | — | to taste |
Directions
1
Preheat and prep. Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
Make the topping. In a large bowl, combine the raw Italian sausage, cream cheese, and grated Parmesan. Mix with a spoon or your hands until everything is evenly blended into a smooth, spreadable mixture.
3
Top the bread. Spread a generous, even layer of the sausage mixture over each bread slice, covering it all the way to the edges. Arrange on the prepared baking sheet.
4
Bake then broil. Bake for 15 to 17 minutes until the sausage is fully cooked through and the bread is lightly browned on the bottom. Switch to the broiler and cook for about 2 more minutes until the tops are golden and bubbling. Watch closely — they brown quickly under the broiler.
5
Serve immediately. Plate the puffs and serve hot with a bowl of warm marinara on the side for dipping.
Cook's notes
Raw sausage is the key
The sausage goes into the mixture raw and cooks directly on the bread in the oven — this is what gives the topping its puffed, juicy texture. Don't pre-cook the sausage or the topping will turn dry and crumbly.
Great for entertaining
The sausage mixture can be prepared and kept refrigerated up to a day ahead. Spread on the bread slices and bake just before your guests arrive — they take only 20 minutes from fridge to table and stay warm for a good while.
Switch up the sausage
Mild Italian sausage keeps this crowd-friendly, but hot Italian sausage adds a welcome kick. A blend of half mild, half hot is a great middle ground. Fennel-forward sausage varieties also pair especially well with the Parmesan.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 234 kcal | Saturated fat | 6 g |
| Protein | 11 g | Cholesterol | 31 mg |
| Total carbohydrate | 18 g | Sodium | 497 mg |
| Dietary fiber | 1 g | Calcium | 71 mg |
| Total sugars | 2 g | Vitamin C | 2 mg |
| Total fat | 13 g | Potassium | 152 mg |
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