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Crostone with cooked liver mortadella mousse and currants

Preparation time: 20 min

Difficulty

people 4

Difficulty

Preparation time: 20 min

people 4

Method

For the mousse whisk with the minipimer cream and cooked liver mortadella until it has a smooth consistency.

Toast the crostone bread in a non-stick pan with a bit of oil on both sides.

Spread the cream on the bread and serve hot.

Finish it with a decoration of currants and aromatic herbs.

Ingredients

  • 240g cooked liver mortadella
  • 4 slices for crostone bread
  • Mint
  • Basili
  • Ribes for the decoration
  • X