Hot Liverwurst Toast With Tomatoes Recipes

RUSTIC TOMATO TOAST

Steps:

• Toast the bread on both sides under the broiler, on a stovetop grill or over coals, until it is perfectly browned, with a bit of give in the center, about 1 minute per side.
• Pressing down firmly, rub the top of each toast with the garlic. Press the tomato, cut side down, against the toast. Rub to moisten the toast and give it a juicy red color.
• Drizzle with olive oil and finish with a tiny sprinkle of sea salt. Serve immediately.

LIVERWURST

Steps:

• Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

HOT LIVERWURST TOAST WITH TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Remove the liverwurst from its casing and place into a large mixing bowl.
• Mix together well with the cracked peppercorns, a little marjoram,chopped parlsey to taste,the egg yolk,and the brandy; set aside.
• Core the apple, then slice into 4 thick apple rings (NOT wedges!)- they should resemble canned pineapple rings.
• Heat butter in a skillet and first brown the apple slices on both sides, then add the leek and saute until lightly browned.
• Spread each slice of toast with even amounts of the liverwurst mixture, then top each with a sauteed apple ring.
• Scatter the sauteed leeks on top, followed by the shredded cheese.
• Place all four toasts onto a foil lined baking sheet, along with the tomato halves cut sides up, seasoned with a little salt if desired-if you wish, you may brush tomato halves with a little olive oil and sprinkle with a little extra Swiss cheese, or leave them plain.
• Place in the preheated oven for about 10 minutes or until nicely browned.
• Serve each slice of toast with a grilled tomato set atop a lettuce leaf on the side and sprinkled with some more freshly chopped parsley.
• Serve immediately.
• NOTE: 200 grams is a little less than 1/2 pound.

PAN CON TOMATE

Steps:

• Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
• Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
• Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
• With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
• Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
• Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.