Liver and tomato crostini

Name: Liver and tomato crostini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 12 (à 10 g) small slices of ciabatta bread; 5 TABLESPOONS + 1 tsp olive oil; 3 small tomatoes; 1 Onion; 1/2 bunch Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mini Capers; 1 red onion; 1/2 bunch Parsley; 225 g Calf's liver; 1 TABLESPOON Flour; 1 crimson-cheeked apple; 7-10 Tbsp some caper apples and sea salt

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
12 (à 10 g) small slices of ciabatta bread
5 TABLESPOONS + 1 tsp olive oil
3 small tomatoes
1 Onion
1/2 bunch Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mini Capers
1 red onion
1/2 bunch Parsley
225 g Calf's liver
1 TABLESPOON Flour
1 crimson-cheeked apple
7-10 Tbsp some caper apples and sea salt

Directions

1
Peel the garlic and press it through a garlic press. Heat 4 tablespoons of olive oil in portions in a large pan. Fry the garlic and ciabatta slices in portions until golden brown all around.
2
Clean, wash and dice the tomatoes. Peel and finely dice the onion. Wash and chop basil. Mix the prepared ingredients. Season with salt, pepper, capers and 1 teaspoon of olive oil.
3
Peel the red onion and cut into fine rings. Wash parsley, shake dry, pluck leaves from the stalks and chop finely, except for a little to garnish. Wash veal liver, dab dry and chop finely.
4
Turn in flour. Wash apple, grate dry, quarter, core and cut into fine cubes. Heat 1 tablespoon of oil in a frying pan, fry the liver in it and finally braise the apple and onion in it for 1 minute.
5
Season with salt and pepper. Spread tomato mixture and liver mixture on 6 ciabatta slices each. Garnish tomato crostini with carrot apples and sea salt, liver crostini with parsley leaves.