Pre Easter Brunch SamplingsWith Ecce Panis Bread
My sons and daughter came over over this past weekend and I planned on doing a lot of taste testing for our annual Easter meal. I usually make Homemade bread but decided this year to try something different. I like doing finger foods and having a hot pot of soup cooking, we all eventually end up outside if the weather is warm which yea it was! I headed to Walmart with my husband for our weekend shopping trip and looked for the Ecce Panis Bread. You can see my whole shopping experience over at my Google + Profile
I first went online and printed off my recipes for Roman-Style Chicken Liver Pate and Wild Mushroom Crostini.
I looked around the bread section and found a few different kinds to choose from.
I chose the Demi Baguettes which would be for the Wild Mushroom Spread and the Ciabatta which would be for the Chicken Liver Pate. The Wild Mushroom was a snap to prepare.
I sauteed the main ingredients in a sauce pan, recipe below.
I added fresh garlic and lemon zest, it smelled so good.
I mixed it all together and topped each piece of bread with the mushroom mixture then placed it in the oven at 350 Degrees for 20 minutes.
We made cute little radish bunny's :-)
Wild Mushroom Crostini
- 2 Tablespoons Olive Oil
- 1/4 Cup Green Onion
- 2 1/4 Cup Chopped Oyster Mushrooms
- 2 1/4 Cup Shitake Mushroom
- 1 1/4 Cup Chanterelle Mushrooms
- 1 Garlic Clove, minced
- 1 Teaspoon Lemon Zest
- 1/2 cup whipped cream
- 1 Cup Fontina Cheese
- 1/2 Cup fresh Parmesan cheese
- Preheat oven to 350 Degrees
- Heat oil and add green onion saute about two minutes
- Add all the chopped mushrooms, garlic and lemon zest until golden brown
- Remove from heat, cool and add the whip cream and season with salt and pepper.
- Top each piece with a couple tablespoons of the mushroom mixture and bake for about 20 minutes or until golden.
- Transfer to a serving platter.
Roman Style Chopped Chicken Liver pateThis is a Jewish Staple with an Italian flare by adding the capers and anchovies.
Cook the Chicken livers in olive oil.
Chop the basil, anchovies and garlic and add to the sauteing chicken livers along with a half a cup of dry Marsala wine.
The bread came out golden, I cut it in half length wise then in smaller pieces.
Chopped Chicken Liver PateIngredients
- 1 Ecce Ciabatta bread
- 1.25 pounds of Chicken Livers
- Large handful Basil Leaves
- 2 Shallots finely chopped
- 2 Garlic Cloves, minced
- 4 Anchovie Fillets
- 1/4 cup Marsala Wine
- 2 Tablespoons Capers
- Pre heat oven to 350 Degrees
- Brush the Ciabatta Bread with a bit of olive oil cook per instructions.
- Heat your olive oil in a large skillet and add the chicken livers, shallots, anchovies, garlic and basil.
- Cook all over medium heat for about 5 minutes on each side.
- Keep turning the chicken Livers
- Add the Marsala wine and let it reduce down to a smooth texture.
- Transfer the mixture to a food processor and pulse until smooth.
- Transfer to a crock and sprinkle with salt and pepper and top it with capers and shredded Parmesan cheese.
This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias