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Chicken Liver Crostini Recipe

Chicken-Liver Crostini

Chicken-Liver Crostini

Chicken-Liver Crostini

Chicken Liver Crostini Recipe

Ingredients

  1. 2 tablespoons unsalted butter
  2. 2 tablespoons extra-virgin olive oil
  3. 1 medium red onion, finely chopped
  4. 1/2 lb chicken livers, trimmed and patted dry
  5. 1/4 to 1/2 teaspoon hot red-pepper flakes
  6. 3 tablespoon capers, rinsed and coarsely chopped
  7. 1/2 cup sweet (red) vermouth
  8. 1 cup chopped parsley
  9. 1 sourdough baguette, thinly sliced and toasted
  10. 1 lemon wedge

Directions

  1. Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes.
  2. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 tsp salt. Cook until livers are just cooked through, 5 to 7 minutes more.
  3. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
  4. Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.

Serves 8.

Make ahead: Liver mixture, without parsley, can be made 1 day ahead and chilled. Reheat, then stir in parsley, before spreading on toasts.

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