Chicken Liver Toasts (Crostini)
- Active Time 25m
- Total Time 2h 25m
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
TO CLEAN LIVERS:
Remove any dark or green spots and separate the 2 lobes of the livers. Dry the livers with a paper towel.
TO PREPARE THE LIVERS:
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.
nutrition information per serving
353 calories; 10g total fat; 332mg cholesterol; 570mg sodium; 39g carbohydrates; 2g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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