Tomato and Liver Crostini

For the tomato crostini, peel and chop the garlic and sauté in 2 eggs of oil on 2 or automatic heat 4 to 5. Chop the tomatoes, drain and steam in the garlic oil for 3 min on 3 or automatic heat 9 to 12. Season with Tabasco, pepper, salt and chives.

For the liver crostini, chop bacon, liver, ham, juniper and sage very finely. Fry in 3 tbsp. oil on 3 or automatic heat 9 to 12 while stirring. Steam with orange juice and vinegar for 5 minutes. When cool, knot with butter and season with pepper.

Cut the bread into slices and toast, spread with tomato and liver paste and bring to the table on the spot.

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

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