Florentine Chicken Liver Crostini
This simple recipe for Florentine Chicken Liver Crostini is for a classy appetizer. It's made with a smooth chicken liver spread on top of toasted bread slices.
Ingredients
- 1 pound chicken livers cleaned and washed
- 1/4 cup olive oil
- 1 small onion chopped into small pieces
- 2 cloves garlic chopped finely
- 1/4 cup chicken broth
- 1 tablespoon fresh sage chopped (or 1 teaspoon if dried)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon if dried)
- Salt and black pepper as much as you like
- 1 baguette cut into 1/2-inch thick slices
- 2 tablespoons butter softened (if you want richer toasts)
Instructions
- Prepare the chicken livers: Wash the chicken livers with cold water and dry them with paper towels. Cut off any stringy or discolored pieces.
- Cook the onions and garlic: Heat the olive oil in a big pan over medium heat. Add the chopped onion and cook until it's soft, about 5-7 minutes. Add the garlic and cook for another minute.
- Cook the chicken livers: Put the chicken livers in the pan. Cook them for about 3-4 minutes on each side, until they're brown outside but still a little pink inside. If your pan is small, cook them in batches.
- Add broth and herbs: Pour in the chicken broth, then add the sage and rosemary. Stir it all together. Let it cook gently for about 2-3 minutes, so the flavors mix.
- Blend it all up: Carefully put everything from the pan into a blender. Blend until it's very smooth. If it's too thick, add a bit more chicken broth, one spoonful at a time, until it's just right. Add salt and pepper to your liking.
- Get the bread ready: While the liver mix cools, heat your oven to 350°F (175°C). Put the baguette slices on a baking sheet. You can spread a little butter on each slice if you want.
- Toast the bread: Bake the bread for 8-10 minutes, until it's golden brown and crispy. Watch it closely so it doesn't burn.
- Put it together: Let the toasts cool a bit, then spread a good amount of the chicken liver spread on each one.
- Serve right away.