This summer all I feel like eating are salads (tonight's was homegrown lettuce, fresh corn, cucumber and red onion) and little tastes on toasts -- crostini of many flavors.Tonight I pulled out a recipe I've been saving for chicken liver paté from Nancy Silverton's Pizzeria Mozza (still a tough reservation to get). The rustic mixture is flavored with pancetta, capers, lemon zest and plenty of olive oil. I topped James' toasts with crisp shards of pancetta.
For some variety I went for a new twist on salt cod purée -- drizzled with olive oil, quickly broiled and topped with olive oil braised chard. A favorite at San Francisco's Zuni Cafe (a favorite of ours).
Savory and delicious. Just right for summer.
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