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Toasts and spreads, Italian style ... three combinations.

Toasts and spreads, Italian style ... three combinations Toast in the West generally means breakfast, but in Italy toast is crostini--presented as a snack or a first course. Here, three recipes offer appetizing mixtures to eat on toasted cornbread, baguette, or Italian or French bread.

Mushroom Pate and Cornbread Toast

2 tablespoons butter or margarine 1 pound mushrooms, chopped 3/4 cup chopped shallots 1 small carrot, peeled and chopped 1 clove garlic, pressed or minced Salt and white pepper Cornbread toast (recipe follows)

In a 10- to 12-inch frying pan, stir butter, mushrooms, shallots, carrot, and garlic over high heat until liquid evaporates and mushrooms brown, 10 to 15 minutes. Puree mixture in a blender or food processor; add salt and pepper to taste. Spoon into a bowl. (If made ahead, cool, cover, and chill up until the next day.) Serve warm or at room temperature to spread onto toast. Makes 10 to 12 appetizer servings.

Per serving: 164 cal.; 4.3 g protein; 6.7 g fat; 22 g carbo.; 177 mg sodium; 34 mg chol.

Cornbread toast. In a small bowl, mix 1 cup all-purpose flour, 1 cup yellow cornmeal, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt (optional). In a large bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup (1/8 lb.) melted butter or margarine. Add dry ingredients to milk mixture; stir until evenly moistened. Spread batter in a greased 8- to 9-inch-square pan.

Bake in a 400[degrees] oven until top springs back when lightly touched in center, 20 to 25 minutes. Cool in pan about 15 minutes, then invert onto rack and cool. If made ahead, store airtight until the next day. Cut bread into 1/2-inch-thick slices, then cut slices in thirds. Lay slices on a 12- by 15-inch baking sheet. Broil about 4 inches from heat, turning once, until browned on both sides, 5 to 7 minutes total.

Tuna Mousse with Toast

2 small packages (3 oz. each) cream cheese 1 can (9-1/4 oz.) water-packed light tuna, drained 1/3 cup thinly sliced chives or green onions Salt and white pepper Toast (recipe follows)

Let cheese come to room temperature. In a food processor or blender, whirl cheese and tuna until smoothly blended, scraping container sides often. Stir in 1/4 cup chives, and add salt and pepper to taste. Transfer mixture to a bowl. (If made ahead, cover and chill up until next day.) Sprinkle with remaining chives. Serve tuna mixture to spread on toast. Makes 12 to 14 appetizer servings.

Per serving: 112 cal.; 7.3 g protein; 4.8 g fat; 9.3 g carbo.; 189 mg sodium; 21 mg chol.

Toast. Cut 1 slender baguette (8-oz. size) crosswise into 1/4-inch-thick slices. Place slices in a single layer on wire racks on 12- by 15-inch baking sheets. Bake in a 350[degrees] oven until golden, 10 to 15 minutes. Serve warm or cool. If made ahead, store airtight up until next day.

Florentine Liver Pate with Broth

2/3 cup medium-dry sherry 1-1/2 cups regular-strength chicken or beef broth 2 tablespoons butter or margarine 1 medium-size onion, finely chopped 3/4 pound chicken livers or calf's liver (trimmed of tough membrane), cut into 1/2-inch chunks 1 tablespoon minced anchovy fillets 2 tablespoons chopped capers Salt and pepper Toast (recipe follows) 2 tablespoons chopped parsley

In a 1- to 1-1/2-quart pan, combine 1/2 cup sherry and broth. Bring to a boil and simmer, covered, about 30 minutes. (If made ahead, cool, cover, and chill until the next day. Bring to a boil.)

Meanwhile, in a 10- to 12-inch frying pan, combine butter and onion. Stir occasionally over medium heat until onion is faintly browned, 10 to 15 minutes. Add remaining sherry; boil, uncovered, until liquid evaporates, about 2 minutes. Reduce heat to medium and add liver, stirring often until liver is firm and slightly pink in center (cut to test), about 5 minutes. Add anchovies and capers.

Whirl liver mixture in a food processor just until coarsely pureed, or finely chop with a knife. Add salt and pepper to taste. (If made ahead, cool, cover, and chill up until the next day. To serve, stir in frying pan on medium heat or put in microwave oven to warm.)

Spoon warm pate onto toast. Sprinkle with parsley. Put on rimmed plates or wide bowls; ladle hot broth over toast and eat with a knife and fork. Makes 8 first-course servings.

Per serving: 181 cal.; 12 g protein; 5.3 g fat; 21 g carbo.; 392 mg sodium; 196 mg chol.

Toast. Follow recipe for toast, preceding, but instead of using a slender baguette, use 8 slices (each 1/2 inch thick, 3 by 5 in.) from a larger loaf of Italian or sweet French bread.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1989
Words:811
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