Crostini with Liver and Caper Cream

Liver cream 40 g bacon, liver and three sage leaves in a blitz chopper or with the cutting rod of the blender. Sauté the liver puree in half of the hot butter at low temperature while stirring. First add wine and stir in, then sprinkle flour and continue to saute while stirring k. Remove from heat and stir in Parmesan cheese. Season with salt and pepper and keep warm. For the caper cream, chop rinsed, drained capers, 40 g pine nuts, remaining bacon, parsley and oregano leaves in a blitz chopper or with the cutting rod of a blender. Sauté in remaining butter. Season with pepper if desired, keep warm. Roast remaining pine nuts in a frying pan without fat until light brown. Toast bread slices in hot oil over medium heat in two portions v both sides until light brown. Spread liver and caper cream evenly on half of each bread slice. Arrange on a platter and sprinkle with pine nuts, rosemary and sage leaves. (Approximately 490 calories / 2095 joules per unit).

Our tip: Use a deliciously spicy bacon for a delicious touch!

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