Kidney Toasts
Savory toasts topped with seasoned kidney and fat mixture, browned in the oven until crispy and served hot as an appetizer or snack.
Ingredients
- 8 oz Kidney with surrounding fat (Lamb or veal kidney preferred)
- 0.25 tsp Black pepper (Freshly ground)
- 0.5 tsp Salt
- 0.5 tsp Lemon peel, grated
- 0.125 tsp Nutmeg, grated (Freshly grated preferred)
- 1 large Egg yolk (Well beaten)
- 4 slices Bread, sliced thin (White or whole wheat)
- 2 tbsp Butter (For greasing dish)
Instructions
- 1Using a mortar and pestle or food processor, pound the kidney and surrounding fat until it forms a smooth paste. Season with black pepper, salt, grated lemon peel, and grated nutmeg.
- 2Beat the egg yolk well in a small bowl, then mix it thoroughly into the kidney paste until fully incorporated.
- 3Toast the bread slices until golden brown and crispy. Cut each slice into 4 square pieces.
- 4Preheat the oven to 400°F (200°C).
- 5Spread the kidney mixture evenly onto each toasted bread square, covering the surface completely.
- 6Butter a baking dish generously. Arrange the kidney toasts in a single layer in the buttered dish.
- 7Place the baking dish in the preheated oven and bake for 10-12 minutes until the kidney topping is browned and bubbling.
- 8Remove from oven and serve immediately while very hot.
