Cut the bread into slices. Cut tomatoes crosswise at the top, blanch with hot water, peel, remove seeds and cut into cubes. Rinse basil and dry. Finely chop some leaves. Peel and crush garlic clove. Season diced tomatoes with chopped salt, garlic, basil and freshly ground pepper to taste. For the garlic cream, peel garlic cloves, rinse parsley, blend both with remaining cooking oil, mustard, basil, parsley and a tiny bit of salt. Stir in crème fraîche. For the liver cream, peel garlic clove and onion, crush garlic clove, finely chop onion. Heat light butter or butter, sauté garlic, diced onion and liver for about 5-7 min until soft and cool. Salt, season with pepper, grind in a hand mixer and spread through a sieve. Toast the slices of white bread. Spread with various pastes and garnish as desired with chopped basil, coarsely ground pepper, pistachio nuts and strips of lemon peel.
Do the Italians as well sometimes.