Eastern Roasted Bread

Ingredients

• 12 slices rye bread
• 80 g goat cheese (roll)
• 1 handful mixed herb leaves (e.g., purslane, chervil, young spinach, etc.)
• olive oil
• chili flakes
• Sea salt
• 1 Carrot
• 0.5 Zucchini
• 0.5 untreated lime
• Salt
• Pepper (freshly ground)
• 2 butter sticks
• salad cucumber slices for garnish
• 3 slices Serrano ham
• 1 Red Onion
• 2 smoked mackerel fillets (skin removed)
• parsley for garnish
• 150 g chicken liver (ready to cook)
• 1 tbsp plant oil
• 2 tbsp dry red wine
• 70 ml heavy cream (at least 30% fat)
• chives for garnish
• 60 g chorizo
• 1 Spring onion
• 1 Garlic clove
• 80 g borlotti beans (canned)
• 80 g soybeans (glass jar)
• 2 tbsp dark balsamic vinegar
• 3 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Cut the bread slices in half, place on a parchment-lined baking sheet, and roast once turned in the preheated oven. Slice the goat cheese. Wash, rinse, dry, and sprinkle the herb leaves over some crostini, drizzle with olive oil, and season with chili flakes and sea salt.

2. 2.

   Peel the carrot, wash the zucchini, and slice both lengthwise into thin strips using a vegetable peeler. Heat oil in a pan and sauté the vegetables. Stir in lime zest, deglaze with juice, season with salt and pepper, then spread on crostini.

3. 3.

   Spread butter on 2-3 crostini, sprinkle with salt, and top each with a slice of Serrano ham.

4. 4.

   Thinly slice the red onions into rings. Cut the mackerel fillets into coarse pieces. Drizzle 2-3 crostini with olive oil and top with onion rings and fish pieces. Garnish with parsley.

5. 5.

   For the liver spread, rinse the livers, pat dry, remove excess sinews and membranes, and dice finely. Sear the diced livers in a hot pan with oil, deglaze with red wine, season, remove from heat, let cool, then mix with cream and blend until smooth. Taste and spread on 2-3 crostini. Garnish with chives and cucumber slices.

6. 6.

   For the bean salad, peel and halve the chorizo lengthwise, slice thinly. Wash spring onions, dry, and cut into fine rings. Peel garlic and slice. Sauté chorizo, spring onion rings, and garlic in hot oil. Rinse beans under a sieve, drain well, combine with the chorizo mixture in a bowl, mix thoroughly, and season with vinegar, olive oil, salt, and pepper. Spread on remaining crostini.

7. 7.

   Arrange all crostini on plates and serve.