Hot Liverwurst Toast With Tomatoes Food

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.

TOMATO TOASTS

Steps:

• Puree 1 chopped plum tomato, 1 grated garlic clove, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt in a food processor. Halve 2 mini baguettes lengthwise, then crosswise. Broil until toasted. Spread with the tomato mixture; season with salt and pepper. Top with shaved manchego.

LIVERWURST CANAPES

Steps:

• Mash liverwurst; add chili sauce and mix until smooth.
• To serve, spread on crackers or rye toast.

CLASSIC TOMATO TOAST WITH MAYONNAISE AND CHIVES

Steps:

• Combine mayonnaise and 2 Tbsp. chives in a small bowl. Spread each toast with 1 heaping Tbsp. chive-mayonnaise. Divide tomato slices among toasts and sprinkle each with salt, pepper, and sugar, if using. Top with remaining 2 Tbsp. chives.