Chicken Liver Crostini

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil.

3. 3

   Bake until the edges are a light brown and the centers are crisp, about 10 minutes.

4. 4

   While the crostini bake, place the parsley in a food processor, and process until finely chopped.

5. 5

   Transfer to a small bowl, and set aside.

6. 6

   Place the livers, 1/4 cup olive oil and garlic in a 2 1/2-quart casserole with a tight-fitting lid.

7. 7

   Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes.

8. 8

   Stir well, re-cover, and cook for 1 minute.

9. 9

   Remove from the oven and uncover.

10. 10

    Scrape the mixture into a food processor.

11. 11

    Add the anchovies, and process until smooth.

12. 12

    Taste, and add salt, pepper and gin.

13. 13

    Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini.

14. 14

    Sprinkle the tops with the reserved parsley or sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.