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
12
servings20
minutes30
minutesIngredients
- 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.
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