Sweet Cream Cheese Crostini

Recipe courtesy of Don Scalmanini. You can find out more about Don in our Lifestyle Magazine.


  • 1 loaf ciabatta Italian bread
  • 1 medium cabbage
  • 4 to 5 Italian sausages, no casing
  • 7 oz (200 g) mascarpone cheese
  • 4 oz (115 g) cream cheese
  • ⅓ cup (20 g) pine nuts, chopped
  • Extra virgin olive oil
  • Sea salt
  • Fresh ground black pepper


Set EGG for indirect cooking (with convEGGtor) at 250°F/121°C, adding Apple or Pecan Chips for flavor.

Cut cabbage in half and core. Spread apart leaves and sprinkle salt and pepper and drizzle with olive oil – just enough to moisten the cabbage a little. Add to cooking grid and cook until outer leaves are soft and inner leaves are still a bit crunchy. Smoke sausage until your desired temperature is reached. Chop cabbage and sausage. Mix cheeses; add pine nuts, cabbage and sausage.

Cut bread into 1 in (3 cm) slices and grill until lightly crispy on both sides and soft on the inside. Spread mixture onto bread and serve.

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