Bruschetta with chicken liver and brynza

Crispy, flavorful bruschetta for a buffet table appetizer! Delicious, with a tangy touch of pickled corn that complements the liver filling perfectly!
Ingredients for bruschetta with chicken liver and brynza:
-
Baguette
-
4 slices.
-
Chicken liver
-
100 g
-
Sweet pepper
-
0,5 pcs
-
Soy sauce
(Light TM Kikkoman)
-
1 tablespoon
-
Cheese cheese
-
50 g
-
Corn
(small, pickled)
-
1 piece
-
Vegetable oil
(for frying)
-
to taste
How to cook bruschetta with chicken liver and feta step by step with photos
|
Cut the baguette into slightly slanted pieces, brush with oil and toast in the oven until golden (you can fry it in a pan or toaster);
|
|
Cut the livers into julienne strips, put them in a pan with oil, add the diced peppers and soy sauce; |
|
Cook liver and peppers until tender and lightly browned, stirring; |
|
On a serving platter, arrange the bread (if you like, you can rub the bread with a clove of garlic);
|
|
On the bread, place the liver, add a few slices of bryndza and corn (quarters, cut lengthwise);
Corn can be safely replaced by pickles;
You can also serve cherry skewers with the brynza; |
|
Enjoy!! |
Nutritional Value:
Whole Dish: |
Calories
1458.8 Calories
|
Protein
64 g
|
Fat
36.7 g
|
Carbohydrates
217.4 g
|
100g: |
Calories 265.2 Calories |
Protein 11.6 g |
Fat 6.7 g |
Carbohydrates 39.5 g |
Soy Sauce, Vegetable Oil, Liver, Creamy, Vegetable, Bell peppers, Chicken liver, Corn, Brynza, Dairy, Snacks, Sandwiches, Open Sandwich