Chicken Liver Crostini
Total:
1 hr
Active:
40 min
Yield:
8 servings
Level:
Easy
Total:
1 hr
Active:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 pound chicken livers
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons olive oil 
  • 2 anchovy fillets, packed in oil 
  • 1 clove garlic, minced 
  • 1 small onion, minced 
  • 1 tablespoon capers, drained of brine, chopped 
  • 1 sprig sage, leaves chopped 
  • 1/2 cup vin santo 
  • 2 tablespoons finely chopped fresh flat-leaf parsley 
  • 1 whole lemon, zested 
  • 1 baguette, sliced and toasted 

Directions

Wash the livers in cold water and trim any sinew from them. Pat the livers dry with paper towels and sprinkle with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the anchovies, garlic and onions. Saute until the anchovies are melted and the onions are just beginning to brown, about 5 minutes. Stir in the capers and sage, and saute until the sage is fragrant, 2 more minutes. Add the seasoned livers to the hot pan and saute until browned, 5 to 6 minutes. Add the vin santo, and cook until the pan is almost dry (you still want a bit of liquid to keep the liver moist), about 6 minutes.

Add the mixture to the bowl of a food processor along with the parsley and lemon zest, and pulse until almost smooth (you still want a bit of texture). Taste and adjust the salt and pepper, if necessary. Top the toasted bread with the liver and serve.

IDEAS YOU'LL LOVE

Chicken Liver Pate

Recipe courtesy of Chuck Hughes

Duck Liver Crostini Toscane with Spicy Cucumber Salad

Recipe courtesy of Mario Batali

Duck Liver Crostini Toscane with Spicy Cucumber Salad

Recipe courtesy of Mario Batali

Vermicelli with Spicy Chicken Liver-Tomato

Recipe courtesy of Charlotte Armstrong

Chicken Liver Mousse

Recipe courtesy of Alton Brown

Chicken Liver Cake (Gateau Foie de Volaille)

Cornish Game Hens stuffed with Chicken Liver Pate

Chicken Liver Mousse with Truffles: Spuma di Fegati con Tartufo

Recipe courtesy of Mario Batali

Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here