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2 T olive oil (reserve 1 for brushing bread for grilling)
6 ounces Italian mild sausage
1 T minced rosemary
6 oz cream cheese
3 oz mascarpone (room temperature)
1 tsp of lemon zest
Salt and pepper 
Sourdough baguette, sliced ½” thick
1 T chopped parsley for garnish


Heat 1 T olive oil, add sausage and brown. Breakdown into a minced texture and cooked through. Add minced rosemary and a salt and pepper to taste.

While sausage is cooking, blend in a medium bowl the cream cheese, mascarpone, lemon zest, salt and pepper.

Brush baguette slices with remaining olive oil and grill.

Spread mascarpone mixture on each grilled crostini and place a generous teaspoon of your sausage mixture on top. Garnish with chopped parsley. Serve warm with Sean Minor Nicole Marie Red Blend.