Chicken Liver Crostini
- Total Time
- 15 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
115 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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