Our Italian take on the classic cheesy Mexican dip. If you want more of a kick, add a pinch or more of crushed red pepper flakes.
Serves 4–6 / Takes less than 30 minutes
8 ounces good-quality country bread
2 tablespoons olive oil
4 garlic cloves, finely chopped
2 (1/2 package) The New Food Collective™ Hot Italian Sausage Links, casings removed
1/2 yellow onion, finely chopped
½ cup chopped roasted red peppers, drained
8 ounces part-skim mozzarella, shredded
¼ cup freshly grated Parmesan
Pinch dried oregano
Preheat the oven to 400°F. Tear the bread into bite-sized hunks and place on a large baking sheet. Drizzle the olive oil over the bread. Scatter half of the chopped garlic over the bread and toss gently to combine. Bake until bread is golden and edges are crisp, about 10 minutes. Remove from the oven and turn off the heat. Then put an empty serving dish in to warm for when you are ready to serve.
Crumble the sausage meat into a medium skillet, preferably nonstick. Cook over moderate heat, stirring to break up any lumps, until the sausage is beginning to brown, about 3 minutes. Add the onion and remaining garlic and continue to cook, stirring occasionally, until sausage is fully cooked and onion is golden, about 10 minutes. (If mixture looks too dry at any point, add a few drops of olive oil.)
Add the roasted red peppers, mozzarella and parmesan and cook, stirring constantly, until the cheese is fully melted. Transfer to the warmed dish, sprinkle the dried oregano over top and serve at once with the garlic bread for dipping.