Chicken Liver Crostini
'Cesca - NYC
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.
1 1/2 dozen crostini
- 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.