Ingredients:
200 g liverwurst ( such as calve’s liverwurst)
1 tablespoon freshly cracked green peppercorns ( or other freshly cracked peppercorns)
1 egg yolks
2 tablespoons brandy
1 dash marjoram, to taste
fresh parsley, finely chopped,to taste
1 large apples
1 stalk leeks, washed well and very thinly sliced
4 tablespoons swiss cheese, shredded ( plus a little extra)
2 tablespoons butter
2 tomatoes, halved
4 leaves lettuce
4 slices toasted bread
1 teaspoon olive oil (optional)
sea salt (optional)
Directions:
Preheat oven to 350 degrees F.
Remove the liverwurst from its casing and place into a large mixing bowl.
Mix together well with the cracked peppercorns, a little marjoram,chopped parlsey to taste,the egg yolk,and the brandy; set aside.
Core the apple, then slice into 4 thick apple rings (NOT wedges!)- they should resemble canned pineapple rings.
Heat butter in a skillet and first brown the apple slices on both sides, then add the leek and saute until lightly browned.
Spread each slice of toast with even amounts of the liverwurst mixture, then top each with a sauteed apple ring.
Scatter the sauteed leeks on top, followed by the shredded cheese.
Place all four toasts onto a foil lined baking sheet, along with the tomato halves cut sides up, seasoned with a little salt if desired-if you wish, you may brush tomato halves with a little olive oil and sprinkle with a little extra Swiss cheese, or leave them plain.
Place in the preheated oven for about 10 minutes or until nicely browned.
Serve each slice of toast with a grilled tomato set atop a lettuce leaf on the side and sprinkled with some more freshly chopped parsley.
Serve immediately.
NOTE: 200 grams is a little less than 1/2 pound.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.