Chicken Liver Crostini
Method
These classic crostini are great for a party. For a touch of sweetness, Craig Wallen adds vincotto, an Italian condiment that’s made by reducing grape must until it’s thick and caramelized. Raisins may be substituted for the syrup.
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 tablespoons capers
- 2 tablespoons vincotto or raisins
- 2 cloves garlic, sliced
- 1 pound chicken livers, rinsed
- 1 cup marsala wine
- 2 sprigs of thyme
- Salt, pepper, and red chili flakes to taste
- 1/2 cup (1 stick) butter at room temperature
- 1 baguette, sliced thinly and toasted
Heat the olive oil in a large skillet over low heat. Add the onions, capers, and garlic; if you’re substituting raisins for the vincotto, add them now. Sauté just until fragrant, about 1 minute. Add the thyme, marsala, and chicken livers; if using the vincotto, add it now. Season with salt and pepper and cook until the chicken livers are just cooked through, about 5 minutes. Remove from the heat and discard the thyme. Transfer the contents of the skillet to a blender or food processor. Add the butter and purée until smooth.
To serve, spread the chicken liver mousse on toasted baguette slices.
To serve, spread the chicken liver mousse on toasted baguette slices.
Yield
1 1/2 dozen crostini