Chicken Liver Crostini

Name: Chicken Liver Crostini
Total time: 15 min
Yield: 6 servings
Ingredients: 12 1/4-inch-thick slices Italian or French bread; 1/4 cup olive oil plus additional oil for crostini; 1/4 cup loosely packed parsley or sage leaves; 1/2 pound chicken livers, cleaned; 2 small cloves garlic, smashed, peeled and coarsely chopped; 5 anchovy fillets in oil, rinsed; Kosher salt and freshly ground black pepper to taste; 1 teaspoon Hollands gin (strongly juniper-scented), optional

By Barbara Kafka

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

12¼-inch-thick slices Italian or French bread
¼cup olive oil plus additional oil for crostini
¼cup loosely packed parsley or sage leaves
½pound chicken livers, cleaned
2small cloves garlic, smashed, peeled and coarsely chopped
5anchovy fillets in oil, rinsed
Kosher salt and freshly ground black pepper to taste
1teaspoon Hollands gin (strongly juniper-scented), optional

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil. Bake until the edges are a light brown and the centers are crisp, about 10 minutes.
Step 2
While the crostini bake, place the parsley in a food processor, and process until finely chopped. Transfer to a small bowl, and set aside.
Step 3
Place the livers, ¼ cup olive oil and garlic in a 2½-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir well, re-cover, and cook for 1 minute.
Step 4
Remove from the oven and uncover. Scrape the mixture into a food processor. Add the anchovies, and process until smooth. Taste, and add salt, pepper and gin.
Step 5
Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini. Sprinkle the tops with the reserved parsley or sage.