Toasted Bread with Various Toppings

Ingredients

• 100 g capers
• 2 tbsp mayonnaise
• 2 tbsp mascarpone
• 2 tbsp yogurt
• 1 splash Lemon juice
• Salt
• pepper (ground)
• 2 chili peppers
• 2 tbsp chopped parsley
• 2 Garlic cloves
• 100 g anchovies in oil
• 2 tbsp olive oil
• 200 g chicken liver
• 100 g celery stalks
• 1 Shallot
• 1 tbsp chopped oregano
• 2 tbsp olive oil
• 50 ml white wine
• Salt
• pepper (ground)
• 2 Tomatoes
• 2 dried tomatoes in oil
• 2 tbsp roughly chopped basil
• 2 garlic cloves (chopped)
• 2 tbsp olive oil
• 1 tbsp pine nuts
• 1 splash Lemon juice
• 1 pinch sugar
• Salt
• pepper (ground)

Instructions

1. 1.

   About 20 roasted ciabatta slices:

2. 2.

   Drain capers and roughly chop. Mix with remaining ingredients, season with salt and pepper.

3. 3.

   Wash chili pepper, halve, deseed, cut into thin strips. Peel garlic and finely mince. Combine with remaining ingredients and let sit for about 2 hours.

4. 4.

   Wash celery, trim, and finely chop with peeled shallot.

5. 5.

   Wash liver, pat dry, and finely chop. Sauté shallot and celery with herbs in hot olive oil, add liver, cook for about 4 minutes while stirring. Deglaze with wine, cover and simmer for about 5 minutes. Roughly puree, season with salt and pepper, serve warm.

6. 6.

   Wash tomatoes, halve, deseed, dice small. Slice dried tomatoes into strips. Combine all ingredients, season with salt, lemon juice, sugar, and pepper.