Citric Acid Free Tuscan Chicken Liver Crostini
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, sliced into ¼-inch rounds (about 24 slices)
- 3 tbsp olive oil, divided
For the liver pâté
- 1 lb chicken livers, trimmed of connective tissue and any green-tinged spots
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 anchovy fillets, packed in oil, drained
- 2 tbsp capers, drained and roughly chopped
- ½ cup dry white wine
- 2 tbsp unsalted butter
- 1 tbsp fresh sage leaves, finely chopped
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, freshly ground
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and brush both sides lightly with 2 tbsp of the olive oil. Bake for 8–10 minutes, flipping once halfway through, until the rounds are golden and crisp at the edges. Set aside.
- 2
Pat the chicken livers dry with paper towels. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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