Peppered Chicken Liver, Sage, and Fried Onion Brusc

Name: Peppered Chicken Liver, Sage, and Fried Onion Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 small onion, halved lengthwise and sliced thin; 1/2 pound chicken livers, trimmed and halved; 2 large garlic cloves, sliced; 2 large fresh sage leaves, minced, or 1/4 teaspoon dried, crumbled, plus 16 small fresh leaves for garnish; 1 teaspoon freshly ground black pepper, or to taste; 1 teaspoon coarse salt; a pinch of ground allspice, or to taste; a 24-inch-long loaf of crusty Italian or French bread; 1 garlic clove; 1/4 cup extra-virgin olive oil

Servings: persons

2 tablespoons vegetable oil
1 small onion, halved lengthwise and sliced thin
1/2 pound chicken livers, trimmed and halved
2 large garlic cloves, sliced
2 large fresh sage leaves, minced, or 1/4 teaspoon dried, crumbled, plus 16 small fresh leaves for garnish
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon coarse salt
a pinch of ground allspice, or to taste
a 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

1
In a large skillet heat oil over moderately high heat until hot but not smoking and in it saute onion, stirring, until golden.
2
Transfer onion with a slotted spoon to paper towels to drain.
3
Pat chicken livers dry.
4
Add garlic to skillet and cook over moderate heat, stirring, until pale golden.
5
Add chicken livers and saute over moderately high heat until golden and just springy to the touch, about 1 1/2 to 2 minutes on each side.
6
Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely puree.
7
Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves.
8
Prepare grill or preheat broiler.
9
With a serrated knife cut bread crosswise into 1/2-inch-thick slices.
10
Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside.
11
Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden.
12
Rub toasts with garlic on one side and lightly brush same side with oil.
13
Toasts may be made 1 week ahead and kept in an airtight container.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 small onion, halved lengthwise and sliced thin, 1/2 pound chicken livers, trimmed and halved, 2 large garlic cloves, sliced, and more.

Yes, Peppered Chicken Liver, Sage, and Fried Onion Bruschetta 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.

That's it — enjoy your meal!

Peppered Chicken Liver, Sage, and Fried Onion Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions