Cheese made from local milk always has a story. Ferndale Farmstead’s Caciotta is handcrafted in small batches directly on the Wavrin family’s 3rd generation farm in Whatcom County. It has a rich, buttery flavor and a stretchy melting texture. Caciotta is now on sale at our Specialty Cheese Island for only $9.99 per pound.
2 Co-op Handmade Mild Italian Sausage Links, without casing
1 Crusty Baguette Bread, Cut Into 12 Slices
1 1/2 cups Caciotta Cheese, shredded
1 1/2 Tablespoons Fresh Sage, finely chopped
Cracked Black Pepper
Extra Virgin Olive Oil
Directions: Preheat oven broiler. In the meantime, heat a medium frying pan and cook sausage meat until lightly browned, about 5 to 7 minutes. Stir and break up the sausage as it cooks. Place the bread slices on a baking sheet, and brown lightly under the broiler on both sides. Brush one side of each of the bread slices with olive oil. In a bowl, combine the cheese, sausage crumbles, sage, and cracked black pepper. Preheat oven to 400 degrees F. Cover each bread slice with the cheese mixture, then place the tray in the oven and bake until hot and bubbly, about 8 to 10 minutes.
Claire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.