Crostini

By clbrosnan

Three crostini, Tomatoe, Tuna, & Chicken Liver Crostini

Ingredients

• 2 baguettes
• 1/3 cup olive oil
• 2 fresh, ripe tomatoes, peeled, seeded and chopped
• 4 cloves garlic, minced
• fresh basil, coarsely chopped
• 3 oz tuna packed in olive oil
• 1/4 cup mayonnaise
• 4 anchovy fillets
• 2 Tbs caper, rinsed
• 3 dried porcini mushrooms
• 4 chicken livers
• 6 fresh sage leaves chopped
• 1/4 cup Madeira

Details

Servings 24
Adapted from tatinemarie.com

Preparation

Step 1

Cut Baguettes into 24 slices

For the Tomato Crostinin, paint one third of the slices in olive oil. In a small bowl mix together the tomato, 2 Tbsp minced garlic, and basil with enough salt and pepper to taste. Spoon mixture on the prepared slices of bread. Serve

For the Tuna Crostini, in a small bowl mix together the tuna, mayonnaise and 2 anchovy fillets, with salt and pepper to taste. Spread on 1/3 of the toasts and decorate with 1 Tbsp of capers

For the Chicken Liver Crostini, soak the porcini in hot tap water for 10 minutes. Heat 2 Tbs olive oil in a skillet over medium heat, add the chicken livers, sage, the remaining garlic, the mushrooms and sute gently 5 minutes.Add the madeira and cook another 3 minutes to evaporate the alcohol. Add the remaining anchovy fillets and capers. Place the mixture in the container of a food processor and blend. Add salt and pepper totaste. Spread the mixture on the remaining slices of toast and serve.