Crostini With Chicken Livers (Crostini Di Fegatini) Recipe
Servings: 8
Ingredients
- 1 x Italian baguette loaf cut into 1/4" to 1/2" diagonal slices Extra virgin olive oil for brushing
- 2 Tbsp. bacon fat or possibly butter
- 1/2 x yellow onion chopped
- 1 lb chicken livers cleaned, trimmed, and minced
- 1/2 c. Cognac or possibly brandy
- 8 x fresh sage leaves chopped
- 1 1/2 Tbsp. capers liquid removed
- 1 tsp salt Freshly-grnd white pepper to taste
Directions
- For the Crostini: Preheat the oven to 350 degrees. Set the slices on a baking sheet and lightly brush with the extra virgin olive oil. Bake till light brown on both sides, turning once, about 4 min. Alternately the bread may be browned on a grill, that will impart a light smoky flavor.
- For the Chicken Liver Spread: In a large skillet heat the bacon fat over medium-high heat, add in the onion and saute/fry till soft, about 3 min. Add in the chicken livers, Cognac and sage to the pan and saute/fry till the livers are browned on all sides but still slightly pink in the center. Stir in the capers and season, to taste, with salt and pepper.
- Transfer the chicken liver mix to a food processor and puree on high speed. Allow to cold before spreading on the Crostini.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 130 | |
| Calories from Fat 54 | 42% |
| Total Fat 5.97g | 7% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.04g | |
| Cholesterol 199mg | 66% |
| Sodium 384mg | 16% |
| Potassium 140mg | 4% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.27g | 0% |
| Protein 9.7g | 16% |
