I didn’t always like chicken livers, I used to think that they were unpleasant, a little gross and not something that I wanted to eat. But, like all things my taste has changed and now I just love chicken livers. Crostini are “Little toasts” and referred to small, thin slices of Italian bread, toasted and used as a base for appetizers. Chicken liver crostini is a typical Italian appetizer and is actually quite delicious. My version is a little rustic, since I like to keep everything on the chunky side, but after the chicken livers are cooked you can run it thought the food processor before putting the mixture onto the crostini. I personally prefer the more rustic variation of chicken liver crostini.
Chicken Liver Crostini
Crostini di Fegatini di Pollo
8 tablespoons extra-virgin olive oil
1 small onion finely chopped
4 anchovy fillets
1 garlic clove minced
12 ounces chicken livers chopped into small pieces
1/3 cup dry white wine
2 teaspoons fresh sage chopped
1 Italian or French bread baguette-sliced into 1/3-inch-thick rounds
Heat four tablespoons of olive oil in a large skillet over medium heat.
Add the onion, anchovies and garlic.
Cook until the onion is tender – about 3 minutes.
Raise the heat to medium-high and add the chicken livers.
Cook for about 4 minutes until the chicken livers are brown.
Add the wine and cook for an additional 3 to 4 minutes.
Reduce the heat to medium low and add the sage and salt and pepper to taste.
Simmer for about 10 minutes until the chicken livers are cooked through.
Arrange bread slices on a baking sheet.
Lightly drizzle the bread with the remaining four tablespoons of olive oil.
Bake in a 350-degree oven until the crostini are crisp – about 5 to 10 minutes. Top each crostini slice with a heaping spoonful of the chicken liver mixture and serve.
I hope you will give this Chicken Liver Crostini recipe a try.
Con Tanto Amore