Crostini With Chicken Livers Crostini Di Fegatini Recipes

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
• Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.

Steps:

• Preheat the oven to 350°F.
• Set the baguette slices on baking sheet and lightly brush with olive oil.
• 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.).
• In a large skillet melt the butter, add the onion and saute until soft about 3 minutes.
• 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.
• Stir in capers and season to taste with salt and pepper.
• Transfer the chicken liver mixture to a food processor and puree on high speed.
• Allow to cool before spreading on crostini.