Chicken Liver Crostini with Beet Salsa

1. 1

   Preheat the oven to 350.

2. 2

   Lightly brush the baguette slices with the 2 tablespoons of olive oil and arrange on a baking sheet.

3. 3

   Toast the slices for 15 minutes, or until golden and crisp.

4. 4

   Meanwhile, in a small saucepan, cover the beet with cold water and bring to a boil.

5. 5

   Cook over moderate heat until tender when pierced with a knife, about 20 minutes.

6. 6

   Drain and let cool.

7. 7

   Peel the beet and cut it into 1/4-inch dice.

8. 8

   In a medium bowl, combine the onion with 2 teaspoons of the vinegar and a generous pinch each of salt and pepper and let stand for 20 minutes.

9. 9

   Stir in the beet, tomato, radicchio and 1 tablespoon of the oil.

10. 10

    Let the beet salsa stand at room temperature for 1 to 3 hours.

11. 11

    In a large, heavy skillet, heat 2 tablespoons of the olive oil until shimmering.

12. 12

    Add the chicken livers, season with salt and pepper and cook over high heat until browned, about 1 minute; transfer to a plate.

13. 13

    Add the remaining 1 tablespoon of olive oil to the skillet along with the ginger and cloves and cook until fragrant.

14. 14

    Add the apple juice and the remaining 1 teaspoon of red wine vinegar and cook, scraping up the browned bits from the bottom of the pan, until thickened, about 3 minutes.

15. 15

    Return the chicken livers to the skillet, season with salt and pepper and toss gently until the livers are just rosy within, about 1 minute longer.

16. 16

    Cut the chicken livers into 1 1/2-inch pieces.

17. 17

    Arrange the crostini on a large platter and top with the chicken livers.

18. 18

    Spoon the pan drippings over the livers, then carefully spoon the beet salsa on top and serve immediately.

* Per serving · 4 servings · Values may vary.