Crostini with liver paté and beetroot jelly

30 servings
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By Food24 November 03 2009
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Ingredients (7)

2.00 bread — baguette
100.00 ml jelly — redcurrant
30.00 ml port
5.00 beetroot — raw
5.00 ml nutmeg — grated
lettuce — to garnish
300.00 g duck — or chicken liver pâté
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Cut baguettes into 30 x 1 cm thick slices and toast lightly on both sides.
Place redcurrant jelly, port, beetroot and nutmeg in a saucepan and cook for 15 to 20 minutes, stirring, until slightly thickened. Cool thoroughly.
Place lettuce leaves on crostini, top each with a portion of patT then a spoonful of jelly. Serve cold.

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