Skip to Content
Recipes

Chicken Liver Crostini with Pickled Shallots

This crowd-pleasing snack features the richness of chicken liver crostini contrasted with the acidity from pickled shallots on top.

chicken liver crostini with pickled shallots

Chicken liver crostini with pickled shallots.

Get your party off to a great start with these delicious chicken liver crostini, topped with pickled shallots. The spreadable chicken liver is rich and unctuous, while the shallots provide an acidic note to balance things out. One thing is for sure: when you put these out for a crowd, you won't have any leftovers.

Chicken Liver Crostini with Pickled Shallots

Chicken Liver Crostini with Pickled Shallots

Recipe by Andrew Cotto
0.0 from 0 votes
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • For the Pate
  • 1 lb 1 chicken livers, drained/dried/trimmed

  • 1/2 cup 1/2 extra virgin olive oil

  • 1 small 1 onion minced

  • salt and pepper to taste

  • 1 tbsp 1 dried sage

  • 1/4 cup 1/4 Amaro

  • For the Shallots
  • 3/4 lb 3/4 shallots, peeled and sliced into 1/4’’ rounds

  • 1 1 12-oz bottle of red wine vinegar

  • 1/2 cup 1/2 sugar

  • 1/2 cup 1/2 salt

  • For Serving
  • 1 large 1 baguette, sliced into 1/3’’ rounds

Directions

  • For the Pate
  • Heat 1/4 cup olive oil in a large saute pan over medium-high heat.
  • Saute the onions until soft.
  • Add chicken livers in an even row; season with salt and pepper.
  • Cook without moving until thoroughly browned (4–5 minutes).
  • Flip to other side; season with salt and pepper.
  • Cook until browned (2–3 minutes).
  • Deglaze with Amaro.
  • Toss and transfer to a food processor (scraping out as much liquid from the pan as possible).
  • Pulse processor while adding a thin stream of the remaining olive oil (as needed).
  • Steady blend until smooth.
  • Remove to a bowl.
  • Add sage.
  • Season with salt and pepper to taste.
  • For the Shallots
  • Pour the vinegar into a small, deep saucepan.
  • Add the salt and sugar, stir until dissolved.
  • Add the shallots.
  • Bring to a boil; remove from heat.
  • Let rest for 20 minutes.
  • Remove shallots from the mixture and drain.
  • To Serve
  • Spread each slice of baguette with a healthy spread of liver. Top with shallot rounds.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Meet Iolanda Mansi, General Manager of Hotel Caruso in Ravello

Our Editor-in-Chief interviews the GM of an exclusive hotel on the Amalfi Coast where elegant ambiance is paired with hospitality.

February 21, 2025

Behind the Scenes at Legendary Gargiulo’s Restaurant in Brooklyn

After a successful recipe collaboration with Chef Matthew Cutolo of Gargiulo's in Brooklyn, our EIC visited for a tour and some lunch.

February 21, 2025

How to Make Galletto Briaco, a Braised Drunken Chicken

Here's a chicken recipe from the cookbook of an expat inspired by the namesake trattoria in the heart of Chianti Country.

February 20, 2025

Serie A: Torino-AC Milan, Empoli-Atalanta, Spent Coffee Negroni

Soccer columnist Justin Patulli selects key Serie A matches for the coming weekend and suggests Italian snacks for pairing.

February 20, 2025
See all posts