Tuscan Chicken Liver Crostini
12
340
30

Ingredients

  • extra-virgin olive oil
  • 4 chicken livers (large)
  • 2 porcini (or champignons)
  • 6 sage leaves (fresh)
  • 2 garlic cloves (chopped)
  • 1/2 cup vin santo
  • 1 anchovy fillets
  • 1 tablespoon capers (heaping, drained)
  • 1 egg yolks
  • salt
  • freshly ground pepper
  • 12 slices bread (firm, coarse-textured)

Directions

  1. Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.
  2. Add the chicken livers, sage, garlic,and mushrooms and then cook, stirring constantly for about 10 minutes (until the livers have lost their red color.)
  3. Add the Vin Santo and cook until it evaporates, then add the anchovy fillet and capers.
  4. Transfer the mixture to food processor and puree, and then blend in the egg yolk.
  5. Season with salt to your desired taste.
  6. If the mixture is too thick to spread smoothly, add milk a tablespoon at a time until the proper consistency is achieved.
  7. Toast the bread slices in a preheated 375°F oven or a toaster until golden brown. Allow to cool to room temperature.
  8. Spread the chicken liver mixture on the crostini.
  9. Garnish with extra capers or chopped parsley and serve immediately.
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NutritionView more

340Calories
Sodium33%DV780mg
Fat15%DV10g
Protein16%DV8g
Carbs16%DV49g
Fiber20%DV5g

PER SERVING *

Calories340Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2.5g13%
Trans Fat
Cholesterol55mg18%
Sodium780mg33%
Potassium230mg7%
Protein8g16%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber5g20%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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