Tuscan Chicken Liver Crostini

Photo: Denise Romeo

Ingredients

Extra virgin olive oil

4 large chicken livers

2 porcini mushrooms or champignons

6 fresh sage leaves

2 garlic cloves, chopped

1/2 cup Vin Santo*

1 anchovy fillet

1 tablespoon heaping capers, drained

1 egg yolk

salt and freshly ground pepper

12 slices firm, coarse-textured bread

Preparation

Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.

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.)

Add the Vin Santo and cook until it evaporates, then add the anchovy fillet and capers.

Transfer the mixture to food processor and puree, and then blend in the egg yolk.

Season with salt to your desired taste.

If the mixture is too thick to spread smoothly, add milk a tablespoon at a time until the proper consistency is achieved.

Toast the bread slices in a preheated 375°F oven or a toaster until golden brown. Allow to cool to room temperature.

Spread the chicken liver mixture on the crostini.

Garnish with extra capers or chopped parsley and serve immediately.

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About

Crostini in Italian means ‘little toasts.‘ The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood. In Tuscany, chicken liver crostini are a classical component of anti-pasta plates.