Roman-Style Chopped Chicken Liver Crostini Recipe

Name: Roman-Style Chopped Chicken Liver Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baguette, sliced on the diagonal 1/4 inch thick; 3 tablespoons extra virgin olive oil, plus more for brushing; 1/2 lb chicken liver, trimmed; salt & freshly ground black pepper; 4 large sage leaves, chopped; 2 medium shallots, very finely chopped; 2 garlic cloves, minced; 2 anchovy fillets, chopped; 1/3 cup vin santo or 1/3 cup dry marsala; 2 tablespoons drained capers, 1 tablespoon chopped; 1 hard-cooked egg, coarsely grated

Servings: persons

1 large baguette, sliced on the diagonal 1/4 inch thick
3 tablespoons extra virgin olive oil, plus more for brushing
1/2 lb chicken liver, trimmed
salt & freshly ground black pepper
4 large sage leaves, chopped
2 medium shallots, very finely chopped
2 garlic cloves, minced
2 anchovy fillets, chopped
1/3 cup vin santo or 1/3 cup dry marsala
2 tablespoons drained capers, 1 tablespoon chopped
1 hard-cooked egg, coarsely grated

1
Preheat the oven to 350u00b0F.
2
Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
3
Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
4
In a large skillet, heat the 3 tablespoons of olive oil.
5
Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
6
Turn the livers.
7
Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
8
Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
9
Transfer the liver mixture to a food processor and pulse until coarsely chopped.
10
Scrape the chopped liver into a crock or serving bowl.
11
Fold in the egg and season with salt and pepper.
12
Sprinkle the chopped capers on top and serve at room temperature with the crostini.
13
Enjoy!.

303

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: 1 large baguette, sliced on the diagonal 1/4 inch thick, 3 tablespoons extra virgin olive oil, plus more for brushing, 1/2 lb chicken liver, trimmed, salt & freshly ground black pepper, and more.

Yes, Roman-Style Chopped 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.

That's it — enjoy your meal!

Roman-Style Chopped Chicken Liver Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions