Crostini With Chicken Livers: Crostini Di Fegatini

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 italian bread, cut in 1/2-inch slices
• 2 tablespoons olive oil, for bread
• 2 tablespoons butter
• 1/2 yellow onion, minced
• 1 lb chicken liver, clean, trim & chopped
• 1/2 cup cognac or 1/2 cup brandy
• 8 fresh sage leaves, minced
• 1 1/2 tablespoons capers, drained (optional)
• 1 teaspoon salt
• pepper

Recipe

• 1 preheat the oven to 350°f.
• 2 set the baguette slices on baking sheet and lightly brush with olive oil.
• 3 bake until golden brown on both sides, turning once, about 4 minutes; (alternately the bread may be browned on a grill, which will impart a lightly smoky flavor.).
• 4 in a large skillet melt the butter, add the onion and saute until soft about 3 minutes.
• 5 add chicken livers, cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center.
• 6 stir in capers and season to taste with salt and pepper.
• 7 transfer the chicken liver mixture to a food processor and puree on high speed.
• 8 allow to cool before spreading on crostini.