Toast Toppings

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Toast Toppings
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
6
For the caper cream
100 grams
2 tablespoons
2 tablespoons
2 tablespoons
1 splash
freshly ground Pepper
For the anchovies
2
2 tablespoons
Parsley (chopped)
2
100 grams
2 tablespoons
For the liver paste
200 grams
100 grams
1
1 tablespoon
Oregano (chopped)
2 tablespoons
50 milliliters
freshly ground Pepper
For the tomatoes
2
2
sun-dried Tomatoes (in oil)
2 tablespoons
Basil (coarsely chopped)
2
Garlic cloves (chopped)
2 tablespoons
1 tablespoon
1 splash
1 pinch
freshly ground Pepper

Preparation steps

1.

Toast about 20 pieces of bread.

2.

For the caper cream: Drain and chop capers. Combine capers with remaining ingredients and season with salt and pepper.

3.

For the anchovies: Rinse chile, cut in half, remove seeds and cut lengthwise into thin strips. Peel and mince garlic. Combine chile, garlic and remaining ingredients and let stand for about 2 hours.

4.

For the liver paste: Rinse and mince celery. Peel and mince shallots.

5.

Rinse liver, pat dry and mince. Heat oil in a pan and sauté shallot, celery and herbs. Add liver and cook for about 4 minutes. Deglaze with wine, cover and simmer for 5 minutes. Puree mixture and season with salt and pepper. 

6.

For the tomatoes: Rinse tomatoes, cut in half, remove seeds and dice. Cut dried tomatoes into strips. Combine tomatoes, dried tomatoes and remaining ingredients. Season with salt, lemon juice, sugar and pepper.

Serve all toppings with toast.