Crostini Toscani

Ingredients for Crostini Toscani

Instructions for Crostini Toscani

To prepare the Crostini Toscani recipe, please follow these instructions:

First, coarse in the vegetables, to be fry in a little oil, enough to not dry. When the onions are shiny, add the liver which is roasted with vegetables for approx. 15 min.

When the liver is well browned (grilled :-) adds to the red wine. Let the dish simmer show by not too high heat and when you can see that the wine is almost evaporated, add in capers, bay leaves and bullion!

When the bullion is almost evaporated, pick up the laurel leaves and blend all the ingredients into a smooth patè! Add butter and cream and keep touching low fluff until you think the texture is right! Remember that the consistency becomes thicker upon cooling ;-) Taste with salt and pepper.

Serving:
Either on a large dish, with many toasted bread slices (preferably durum wheat bread) where people themselves take. Or as in the picture as a portion recipe, with a slice of ham, bresaola, salame and possibly. A mozzarella di bufala or anything else you can find.

tips:
Is always good to have the freezer, to unexpected guests :-) Have maybe. Also the bread in the physique has already been cut, so you can quickly sprout a starter!