When the temperature plummets and the wind-driven snow makes outdoor grilling impossible, an indoor solution is a game changer—especially when you’re craving grilled sausages. I was thrilled to receive Johnsonville Sausage’s Indoor Sizzling Sausage Grill and a selection of sausages to try. The result: a favorite new appetizer that’s perfect for game day and entertaining—Grilled Italian Sausage Crostini topped with balsamic roasted red grapes, blue cheese, and pecans.

The indoor grill is thoughtfully designed to encase each sausage so it browns evenly on all sides. It features two removable non-stick cooking plates and a drip tray, which makes cleanup quick. The plates pop out easily and are dishwasher-safe, or they can be washed by hand in minutes. I loved that I could place the sausages in, close the lid, turn it on, and move on to other tasks while the grill handled the cooking.

The grill cooks evenly and shuts off as it cools, reducing the risk of overcooking. It did produce a small amount of smoke, so I recommend using an overhead vent or turning on your range hood while grilling. My only minor suggestion would be a longer power cord for more placement flexibility in the kitchen.

I grilled a package of Johnsonville Fresh Sweet Italian Sausage Links for this recipe, though any Italian-style sausage would work well. The sausages came out nicely browned, juicy, and flavorful—exactly what you want for a hearty crostini topping.

For the crostini, I prepared two complementary components: a herbed cream cheese spread and a simple balsamic-herb marinade for the grapes and red onion. The grapes roast in the oven until caramelized and slightly jammy, creating a sweet contrast to the savory sausage and tangy cheeses.

This appetizer balances textures and flavors—crunchy toasted baguette, creamy spread, savory sausage slices, sweet roasted grapes, tangy blue or feta cheese, and a final sprinkle of chopped pecans for nutty crunch. It’s elegant enough for a dinner party and easy enough to prepare ahead of time for a crowd.

Because many of the steps can be prepared in advance—the cream cheese spread and the balsamic marinade can both be made ahead—this recipe is ideal for entertaining. Toast the baguette just before serving and assemble the crostini so they remain crisp and fresh.

These crostini also make a satisfying lunch when paired with a simple salad and a light Italian dressing. They deliver big flavor while being straightforward to assemble.

Yield: 12 – 16 appetizers

Grilled Italian Sausage, Balsamic Roasted Red Grape & Blue Cheese Crostini with Pecans

Ingredients

• 1 package Johnsonville Fresh Sweet (or your preferred variety) Italian Sausage Links, grilled and sliced on the bias

Herbed Cream Cheese Spread:

• 8 oz. cream cheese, softened
• 1/4 cup crumbled blue cheese, optional
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. dried thyme
• 1/4 tsp. coarse ground black pepper
• Salt, to taste

Herbed Balsamic Marinade:

• 1/4 cup balsamic vinegar
• 2 tsp. brown sugar
• 1–2 tsp. red wine (optional)
• Pinch each: dried Italian seasoning, dried thyme, herbs de Provence, salt, and coarse ground black pepper
• 1/2 tbsp butter
• 2 cups large seedless red grapes, halved
• 1/4 large red onion, thinly sliced

Rest of Ingredients:

• 1 French baguette, thinly sliced on the bias and lightly toasted
• 1/4–1/3 cup blue cheese or feta crumbles
• 1/4 cup chopped pecans

Instructions

1. In a small bowl, combine softened cream cheese with Italian seasoning, thyme, pepper, and salt. If using blue cheese in the spread, fold it in gently at the end so some texture remains. Cover and refrigerate if making in advance.
2. In a small saucepan, combine balsamic vinegar, brown sugar, red wine (if using), butter, and the dried herbs and seasonings except the grapes and onion. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool. While cooling, halve the grapes and thinly slice the red onion. Pour the cooled marinade over the grapes and onion and toss to coat.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or foil. Spread the grape mixture evenly on the sheet and roast for 30–35 minutes, until the grapes are caramelized. Remove and set aside.
4. While grapes roast, cook the sausages in the Indoor Sizzling Sausage Grill according to the manufacturer’s instructions. When done, let rest a few minutes, then slice on the bias.
5. Increase oven setting to broil. Arrange baguette slices on a baking sheet, brush lightly with olive oil or spray with butter-flavored spray, and broil until golden. Turn and toast the other side briefly. Remove to a platter.
6. Spread each toasted slice with the herbed cream cheese. Top with 2–3 slices of sausage, spoonfuls of roasted grapes and onions, and crumble blue or feta cheese over half of the crostini. Finish with chopped pecans and serve warm.

Notes

If you prefer not to use blue cheese, omit it from the spread without adjusting the cream cheese. The roasted grapes add a natural sweetness that balances the savory sausage and creamy spread.

These crostini combine crunchy, creamy, sweet, tart, nutty, and savory elements for a memorable appetizer. They’re especially fitting for Super Bowl parties or any gathering where you want a flavorful, shareable bite. Make the spread and marinade ahead to streamline assembly, and enjoy a simple yet impressive appetizer that showcases grilled Italian sausage and caramelized balsamic grapes.