Tante Marie's Variety Of Crostini

Course : Chicken
Serves: 24
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2 loaf baguettes
1/3 cup olive oil
2 medium fresh ripe tomatoes peeled -- seeded and chopped
4 cloves garlic -- minced
1 bunch fresh basil -- coarsely chopped
3 ounces tuna packed in olive oil
1/4 cup mayonnaise
4 fillets anchovy fillets
2 tablespoons capers -- rinsed
3 medium dried porcini mushrooms
4 medium chicken livers
6 bunch fresh sage leaves -- chopped
1/4 cup madeira

Preparation / Directions:

For the Tomato Crostini, paint one third of the slices with olive oil. In a small bowl mix together the tomato, 2 Tbs. minced garlic, and basil with enough salt and pepper to taste. Spoon this mixture onto the prepared slices of toast and serve. For the Tuna Crostini, in a small bowl mix together the tuna, mayonnaise, and 2 anchovy fillets, with salt and pepper to taste. Spread this on one-third of the toasts and decorate with 1 Tbs. of capers. For the Chicken Liver Crostini, soak the porcini in hot tap water for 10 minutes. Heat 2 Tbs. olive oil in a skillet over medium heat, add the chicken livers, sage, the remaining garlic, the mushrooms and saute gently 5 minutes. Add the madeira and cook another 3 minutes to evaporate the alcohol. Add the remaining anchovy fillets and the capers. Place the mixture in the container of a food processor and blend. Add salt and pepper to taste. Spread this mixture over the remaining slices of toast and serve.


Nutritional Information:

56 Calories (kcal); 5g Total Fat; (85% calories from fat); 1g Protein; 1g Carbohydrate; 25mg Cholesterol; 48mg Sodium

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