In pan over medium heat, break up sausage to smaller pieces and cook all the way through. Drain any excess oils and set aside.

Preheat oven to 350 degrees. Brush bread slices lightly with olive oil, place on lined baking pan and toast bread slices for 5-7 minutes. Take out of the oven and set aside.

Drain sun tomatoes and dice into smaller pieces. Damp pieces with napkin to get rid of excess liquid. Toss tomatoes, 1 tsp of olive oil, goat cheese crumbles and sausage until well combined. Season with salt and pepper as needed.

Top crostini bread with spoonful of sausage mix. Garnish with a microgreens or fresh basil and lightly drizzle balsamic reduction on top.

Preheat oven to 375ºF. Spray a baking dish with non-stick spray.

Cook Italian sausage over high heat for about 5 minutes, or until browned and fully cooked, using the spatula to break up the sausage.

Transfer the cooked sausage to a large bowl and allow to cool for 5 minutes. Add the panko bread crumbs and parsley leaves, and mix well.

Remove the stems from the mushrooms and set aside (they would be great for a homemade vegetable broth!). Stuff the mushrooms with the sausage mixture and place in a baking dish. Bake at 375ºF for 12-15 minutes, until the mushrooms are cooked and the sausage topping is nice and crispy. Serve immediately.

Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

Stir together all of the ingredients in a large bowl, mixing until well combined.

Roll the mixture into 1″ balls; a tablespoon cookie scoop works well for portioning. Place the balls onto the prepared baking sheet, leaving about 1″ between them.

Bake the bites for 18 to 20 minutes, until they’re golden brown. Remove them from the oven, and cool slightly before serving.

Store any leftovers in the refrigerator for several days; freeze for longer storage.