Golden Toast Points Food

CHICKEN LIVER PATE WITH GOLDEN TOAST POINTS

Steps:

• Place mushrooms in a small bowl; pour the boiling water over. Cover, and let steep until mushrooms are soft, about 15 minutes. Strain through a sieve, reserving liquid. Finely chop mushrooms.
• Meanwhile, in a large saute pan, melt 1 tablespoon butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Saute until livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in 1/2 tablespoon brandy. Transfer mixture and all juices to a large bowl. Repeat with remaining livers.
• Melt 2 tablespoons butter in same pan; add bread cubes and the reserved mushroom liquid, scraping up browned bits from bottom of pan. Combine with liver mixture.
• Working in batches if necessary, transfer to the bowl of a food processor fitted with the metal blade. Process until mixture is smooth, about 3 minutes. Add lemon juice, and adjust seasoning. Transfer to a 2-cup serving dish.
• Melt remaining tablespoon butter in a small saucepan over low heat. Skim off white foam from surface, and discard. Drizzle melted butter over top of pate, and place in refrigerator, covered, until butter is set, at least 1 hour. Bring to room temperature 1 hour before serving; scrape off butter, if desired, and serve.

CLASSIC TOAST POINTS

Steps:

• Gather the ingredients.
• Heat the broiler (500 F or High) and position the top rack about 6 inches from the heat source.
• Using a serrated knife, cut off the crusts from each slice of bread. Discard the crusts or save them to make breadcrumbs .
• Slice each piece into 2 triangles. Alternatively, you may cut the toasts into 2 rectangles or leave them as large squares.
• Arrange the bread on a large baking sheet.
• Brush the top of each piece of bread with the melted butter, then sprinkle the slices lightly with salt and freshly ground black pepper.
• Broil for about 1 1/2 minutes on the buttered side, or until golden brown. Flip and brown the other side for about 1 1/2 minutes.
• Serve immediately or store in an airtight container for up to 24 hours.
• Enjoy.

PARMESAN CHEESE TOAST POINTS

Steps:

• Preheat the oven to 400 F. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. Ladle the soup into a shallow bowl. Place the croutons around the bowl. Garnish with parsley.

HOW TO MAKE PERFECT TOAST POINTS

Steps:

• Pre-heat oven to 400°F/200ºC.
• Melt the butter in the microwave or in a small pan on the hob.
• Use a serrated knife and a sawing action to cut the crusts from the slices of bread. (see note 3)
• Lightly brush 1 side of bread with butter mixture. Sprinkle with pepper
• Cut each slice of bread into 4 triangles.
• Place the bread, buttered sides up, onto a baking sheet.
• Bake 6-8 minutes or until golden and toasted.
• Allow to cool on a rack for at least 30 minutes.

MADER'S BRATWURST AND KNOCKWURST W. HERB BUTTER RYE TOAST POINTS

Steps:

• Bring a medium pot of water to a boil and add salt.
• Add potatoes and cook 10 minutes or until tender.
• Remove potatoes and keep warm.
• Keep water over medium heat.
• Preheat grill or grill pan.
• Poach brats and knocks in reserved simmering water until cooked through, about 10 minutes.
• Drain.
• Grill brats and knocks until golden brown and cooked thoroughly, about 10 minutes.
• While sausages are browning, cut potatoes in half.
• Melt butter in medium sauté pan until melted.
• Add potatoes and chives and cook until until well coated.
• Season with salt and pepper.
• Cut crusts off rye bread and brush with herb butter.
• Grill until toasted.
• Cut each slice into points, diagonal in an "X".
• Assemble by placing 2 oz of sauerkraut in center of each plate, potatoes around the kraut, sliced sausages on top and toast points as garnish.
• For Herb Butter: In large bowl mix all ingredients with spatula until combined (a food processor will also work well).
• To store butter, Place on the bottom end of a large piece of plastic wrap.
• Fold the bottom edge over the butter and roll to form a log about 1-1/2 inch in diameter.
• Twist the ends and refrigerate to chill.
• Slice as needed or store in freezer for up to 1 month.