CROSTINI
(Italian Canapes)
(serves six)
INGREDIENTS

18—20 thin slices of country
white bread, crusts trimmed (if
you like), toasted

FOR THE LIVER PATE:

Vs cup extra-virgin olive oil
1 small yellow onion, peeled and minced
1 lb. chicken livers, cleaned
Salt and freshly ground black pepper
I tbsp. capers, rinsed
1 tsp. anchovy paste
2 tbsp. butter
I tsp. tomato paste

FOR THE PORCINI PATE:

4 oz. dried porcini
¥4 cup extra-virgin olive oil
3 cloves garlic, peeled and minced
2 thsp. chapped fresh Italian parsley leaves
Salt

FOR THE TOMATO SAUCE:

2 cups tomato sauce

 

DIRECTIONS

1. For the liver pate: Heat oil in a large skillet over
medium-high heat, then saute onions until soft, about 7—8
minutes. Add chicken livers, season to taste with salt and
pepper, and saute until livers brown, about 3 minutes.
Remove from heat and stir in capers and anchovy paste.
Blend to a coarse paste in a blender or food processor. Melt
butter in the same skillet over medium heat, stir in liver
paste and tomato paste, and warm briefly, mixing ingre-
dients well. Allow to cool before spreading on toasts.

2. For the porcini pate: Soak porcini in a small bowl of
hot water until soft, about 30 minutes, then drain. Heat
oil in a large skillet over medium-high heat, add porcini,
garlic, and parsley, and saute for 5—6 minutes. Season to
taste with salt, then blend to a coarse paste in a blender
or food processor. Allow to cool before spreading on toasts.

3. For the tomato sauce: Drain excess liquid from tomato
sauce. Allow to cool before spreading on toasts.

Suggested wines: Pinot Grigm; Pinot Bianco

 

 

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