Chicken Liver Crostini
6 servings
30 minutes
Chicken liver crostini is a refined appetizer of Italian cuisine that impresses with its rich texture and depth of flavor. The liver is sautéed in duck fat with aromatic shallots and rosemary, giving it an exquisite, slightly woody note. Capers and vermouth add subtle savory hints, while red wine vinegar provides pleasant acidity. The finishing touch is a crispy baguette rubbed with garlic that highlights the complex flavor balance. The dish has ancient roots in Tuscan gastronomy, where it served as a hearty appetizer before the main meal. It is perfect for festive dinners or as an elegant snack with wine.
1
Heat duck fat in a skillet over medium heat. Add chopped shallot and rosemary and sauté for five minutes.
- Duck fat: 3 tablespoons
- Shallot: 1 head
- Rosemary: 3 stems
2
Meanwhile, blanch the liver, drain it in a colander, and dry it. Season with salt and pepper.
- Chicken liver: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Add to the pan with the onion and fry, stirring, for three minutes on each side. Use a slotted spoon to transfer the liver from the pan to a plate, discard the rosemary.
- Chicken liver: 200 g
- Shallot: 1 head
- Rosemary: 3 stems
4
Add capers to the onion in the pan, pour in vermouth, and bring to a boil. Scrape off anything stuck to the bottom with a wooden spatula, bring to a boil again and reduce by half. Add half a teaspoon of salt and vinegar, mix and pour over the liver. Then transfer the liver to a food processor bowl and quickly blend in pulse mode into a coarse paste. Transfer to a bowl.
- Capers: 1 tablespoon
- Dry vermouth: 2 tablespoons
- Salt: to taste
- Red wine vinegar: 1 teaspoon
5
Preheat the grill and toast the slices of baguette brushed with olive oil. Cut the garlic in half and rub each slice on one side. Then spread liver pâté on the bread and serve.
- French baguette: 20 pieces
- Olive oil: 20 ml
- Garlic: 1 clove
- Chicken liver: 200 g