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Chicken Liver Toasts (Crostini)

Source: Gatherings & Celebrations
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours 25 Minutes
  Makes 6 servings
1 pound chicken livers
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup sliced red onions
2 teaspoons minced garlic
1/2 teaspoon dried sage, crushed
8 juniper berries, crushed
2/3 cup sweet vermouth
12 slices Italian-style bread cut into 1/2-inch slices
Remove any dark or green spots and separate the 2 lobes of the livers. Dry the livers with a paper towel.

Heat the olive oil in a large skillet and season the livers with the salt and pepper. When the oil is hot, add the livers to the pan one at a time, taking care not to overcrowd the pan. If necessary, cook the livers in 2 batches. Cook the livers over high heat until browned, 2 to 3 minutes, then turn and cook until springy to the touch, another 1 to 2 minutes. The livers should be rosy pink inside. Remove them from the pan using a slotted spatula. Lift them from the pan and set aside.

Reduce the heat to medium and add the onions, garlic, sage, and juniper berries to the pan. Cook until the onions are translucent, about 5 minutes. Add the vermouth and, with a wooden spoon, scrape up any browned bits that may have collected in the pan. Reduce the liquid until syrupy, 1 to 2 minutes.

In a food processor or blender, puree the livers with the onions until smooth. Place the puree in a bowl and refrigerate for 2 or 3 hours. This dish may be prepared a day ahead.

When ready to serve, toast or grill the sliced bread, spread 1 to 2 tablespoons of the chicken livers on the warm bread, and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 353
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 39g
Sodium: 570mg
% Cal. from Fat: 25%
Cholesterol: 332mg
Protein: 19g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Dennis, MN Reviewed: 12/19/2009
Very Yummy
I like this a lot. I followed the recipe exactly.
16 people gave this Cheers. Click here to Cheer this review. Report Violation
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