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Crostini di Fegatini

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

40 mins total
20 mins prep

Recipe Filed Under
Chicken, Italian, Skillet, Baking, Appetizer, Side Dish, Snack, New Year, Rosh Hashanah & Yom Kippur, Entertaining, Cocktail Party

Provided By: Lauren Braun Costello

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Ingredients

Makes:

1 pound chicken livers

2 large onions, quartered and sliced thin

3 tablespoons olive oil, divided

3 large garlic cloves, sliced

1/4 cup Vin Santo or dry sherry

1/2 teaspoon dried sage, crumbled

salt and freshly ground black pepper

1 teaspoon capers, drained

1 tablespoon chopped parsley

fresh sage leaves for garnish, optional

1 baguette, cut into 1/2-inch slices

Directions

Preheat oven to 350°F.

Rinse the chicken livers under cold running water and pat dry with paper towels. Set aside.

In a saute pan over medium high heat, cook the onions in 2 tablespoons of the oil for 1 minute, then cover for 5 minutes. Remove the lid and, stirring continually, cook until onion is caramelized, about 5 more minutes. Transfer the onion to a food processor, but do not process yet.

Lower the heat under the saute pan and add the remaining oil. Cook garlic for 1 minute, stirring, being careful to not let garlic burn. Add chicken livers and and saute until just springy to the touch, about 2 minutes on each side (do not overcook or they will be tough and dry). Add the alcohol, scraping the bottom of the pan, and cook for another 2 minutes until the liquid has mostly evaporated.

Remove the saute pan from the heat and add its contents to the food processor, along with the dried sage, capers and additional salt and pepper. Process by pulsing the machine until coarsely pureed.

Remove the mixture to a bowl and add in the chopped parsley.

To make the crostini, place the sliced baguette on a sheet pan and bake until golden brown, about 10-12 minutes.

Spread the chopped liver onto crostini and garnish with fresh sage.