Italian Wedding ‘Soup’ Cheesy Baguettes

The inspiration is the classic ‘Italian Wedding Soup’ which consists of meatballs, escarole and pasta in a light broth. I’ve taken some of those flavors, added lots of cheese and placed everything on top of a baguette to get warm and toasty and melty in the oven. I’ve also skipped the meatball making and instead have used Italian Sausage— you can use hot or sweet or do what I’ve done and used a combination. Also— a bit nontraditional— I’ve added a touch of lemon zest at the end to brighten the flavors.

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Serves 4

INGREDIENTS

1 lb. Italian sausage (hot or sweet, or a combination), casings removed
1 tsp olive oil, plus more for finishing
1 cup grated mozzarella
1 cup grated parmesan
2 tbsp oregano leaves, or 2 tsp dried oregano
1 bunch escarole, trimmed and roughly chopped
1 garlic clove
Chili flake, optional
1 country baguette, split lengthwise
Flaky sea salt, for finishing
Flat leaf parsley, for garnish
Lemon zest, for finishing (optional)

METHOD

Preheat oven to 425F.

In a large non-stick pan over medium high heat, add olive oil and cook sausage, using the back of a wooden spoon to break up into smaller pieces until browned and crumbled, approximately 10-12 minutes. During the last 2-3 minutes, add escarole and chili flake (if using) and combine until escarole is wilted and no liquid from escarole remains in pan.

Place baguettes, cut side up, on a parchment-lined sheet pan and rub with cut sides with garlic clove. Sprinkle half of the pecorino and half of the parmesan on bread. Follow with sausage and escarole, and then finish with remaining cheeses. Sprinkle with oregano.

Place in oven on center rack and bake till golden brown and cheese is bubbling, approximately 10-15 mins. Remove from oven and transfer to serving platter. Finish with lemon zest, sea salt, a drizzle of olive oil and flat leaf parsley and serve immediately.