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1
Place a large skillet over medium-high heat and add the butter.
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2
When the butter has melted, add the onion and saute until caramelized, about 10 minutes; season with salt and pepper.
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3
Transfer a quarter of the caramelized onion to a plate and set aside for the garnish.
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4
Add the garlic and chicken livers to the pan.
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5
Saute for a couple of minutes until the livers begin to brown but are still slightly pink in the center; season with salt and pepper.
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6
Carefully, pour the brandy into the pan.
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7
If it flames up, shake the pan to put out the fire.
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8
Cook for a minute until the alcohol has evaporated.
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9
Mix in the mustard and stock, and continue to cook until the liquid is reduced by half, 3 to 5 minutes; it should still be pretty soupy.
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10
Dont cook the livers fully through as they tend to dry out and get a grainy texture.
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11
Stir in the heavy cream.
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12
Transfer everything to a food processor and puree for a minute or two until completely smooth, scraping down the sides of the processor as needed; season again with a little salt and pepper.
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13
Set aside to cool.
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14
To serve, spoon a generous tablespoon of the chicken liver on each crostini and top with the reserved onions.
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15
Arrange on a platter and sprinkle with parsley.
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16
Preheat the oven to 350F.
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17
Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper.
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18
Bake until light brown and crisp, about 10 minutes.
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19
Flip the slices over or rotate the pan if some are cooking faster than others.
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20
Let cool completely.
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21
Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.
