Chicken-Liver Crostini

1. 1

   Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 tsp salt. Cook until livers are just cooked through, 5 to 7 minutes more. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.

2. 2

   *

3. 3

   Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.

4. 4

   COOKS' NOTES:

5. 5

   Liver mixture, without parsley, can be made 1 day ahead and chilled. Reheat, then stir in parsley, before spreading on toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.