- 4 slices of light porous bread, a kind of baguette or ciabatta
- 1 jar of cod liver
- 1 ground cucumber
- 1 tablespoon of small capers
- 1/2 bunch of parsley
- 1/2 bunch of thin chives
- 1 large clove of garlic
- salt to taste
- black ground pepper
- 15 g of grated parmesan or grana padano
Drain the cod liver for a little while keeping the oil. Mash it with a fork. Toast the slices of bread until golden brown in a toaster or in a dry frying pan. Rub the croutons with garlic while dipping the garlic in salt. Cut the cucumber in half and cut into large sticks. Mix the parsley with thin chives.
Place the croutons on a serving plate. Sprinkle the croutons with drained oil, sprinkle with grated cheese and greens. Spread the liver on top, evenly sprinkle with capers, greens, grated cheese and season with salt and freshly ground pepper. In the middle, put a cucumber pillar.
Serve immediately, until the crostini with cod liver are pleasantly crispy!