Chicken liver croutons
12 servings
30 minutes
Chicken liver croutons are a refined dish of Yugoslav cuisine, combining the tenderness of liver puree, the richness of smoked bacon, and the spiciness of grated cheese. The origins of this dish trace back to Balkan gastronomic traditions, where meat pastes and aromatic snacks were valued as part of warm family meals. Tender chicken liver sautéed with onions and butter gains softness and a rich flavor that pairs perfectly with crispy croutons. The melted cheese in the oven adds an appetizing crust and additional depth of flavor. These croutons are an ideal choice for both a cozy dinner and a festive table, as they have a rich, harmonious taste that pairs wonderfully with dry wine or strong black tea.
1
Wash the chicken liver and cut it into small pieces. Also, cut the smoked brisket. Fry the liver and brisket in butter with chopped onion. Pour in 4 tablespoons of water and simmer for 10-15 minutes.
- Chicken liver: 250 g
- Smoked pork belly: 100 g
- Butter: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Chop the liver with onion in a blender until smooth with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Cover the toast with a thick layer of liver puree and sprinkle with grated cheese.
- Fried bread (grenki): 12 pieces
- Hard cheese: 30 g
4
Bake in the oven at 180 degrees for 7-8 minutes.
