Ingredients

Oregano and Fennel Seed Crostini:

• Eighteen 1/3-inch-thick baguette slices, cut diagonally
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons finely chopped fresh oregano
• 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
• Freshly ground black pepper

Fondue:

• 1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, casings removed
• 1 medium onion, chopped (about 1 1/2 cups)
• 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)
• 2 cups packed coarsely grated fontina (about 8 ounces)
• 1/2 cup finely grated Parmesan

Directions