|2.00||bread — baguette|
|100.00 ml||jelly — redcurrant|
|5.00||beetroot — raw|
|5.00 ml||nutmeg — grated|
|lettuce — to garnish|
|300.00 g||duck — or chicken liver pâté|
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.