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rustic chicken liver crostini in a wide horizontal shot, spread on toasted bread arranged on a slate board with capers scattered around, natural light, shallow depth of field, landscape orientation

Crostini with Chicken Liver

Toast with a deliciously rich chicken liver pâté.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken livers trimmed
  • 1 shallot minced
  • 2 tbsp capers drained
  • 3 tbsp butter
  • 1/4 cup white wine
  • 1 baguette sliced and toasted
  • salt and pepper to taste

Method
 

  1. Melt the butter in a skillet and soften the shallot over medium heat.
  2. Add the chicken livers and cook, turning as needed, until browned and the centers reach 165°F on an instant-read thermometer.
  3. Pour in the white wine and simmer until mostly evaporated.
  4. Add the capers, then transfer everything to a food processor.
  5. Pulse into a coarse spread and season with salt and pepper.
  6. Spread warm over the toasted baguette slices to serve.

Notes

A splash of vin santo gives it a more traditional Tuscan flavor.