Chicken-Liver Crostini Recipe

Name: Chicken-Liver Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 medium red onion, finely chopped; 1/2 pound chicken livers, trimmed and patted dry; 1/4 to 1/2 teaspoon hot red-pepper flakes; 3 tablespoons capers, rinsed and coarsely chopped; 1/2 cup sweet (red) vermouth; 1 cup chopped parsley; 1 sourdough baguette, thinly sliced and toasted; 1 lemon wedge

Servings: persons

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium red onion, finely chopped
1/2 pound chicken livers, trimmed and patted dry
1/4 to 1/2 teaspoon hot red-pepper flakes
3 tablespoons capers, rinsed and coarsely chopped
1/2 cup sweet (red) vermouth
1 cup chopped parsley
1 sourdough baguette, thinly sliced and toasted
1 lemon wedge

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.
2
Add livers and cook over medium-high heat until undersides are browned, about 3 minutes.
3
Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt.
4
Cook until livers are just cooked through, 5 to 7 minutes more.
5
Increase heat to high and add vermouth.
6
Boil, stirring, until slightly thickened and glossy, about 3 minutes.
7
Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
8
Coarsely chop livers and add to sauce.
9
Season with salt and pepper and gently stir in parsley.
10
Spoon onto toasts and squeeze a little lemon juice over each.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 medium red onion, finely chopped, 1/2 pound chicken livers, trimmed and patted dry, and more.

Yes, Chicken-Liver Crostini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Liver Crostini

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