Chicken Liver Crostini with Beet Salsa

Name: Chicken Liver Crostini with Beet Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters unsweetened apple juice; 1 slice Twenty 1/4-inch-thick baguette; 1 small beet; 454 grams chicken livers, trimmed and halved; 1 teaspoon minced fresh ginger; 0 teaspoons ground cloves; 59 milliliters extra-virgin olive oil; 2 Tbsps finely chopped radicchio; 59 milliliters finely diced red onion; 3 teaspoons red wine vinegar; 10 servings Salt and freshly ground pepper; 1 Tbsp finely diced tomato

The recipe Chicken Liver Crostini with Beet Salsa could satisfy your Mediterranean craving in around 45 minutes. One serving contains 119 calories, 8g of protein, and 8g of fat. For 37 cents per serving, you get a hor d'oeuvre that serves 10. If you have onion, twenty 1/4-inch-thick baguette, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

Preheat the oven to 35

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Oven

Lightly brush the baguette slices with the 2 tablespoons of olive oil and arrange on a baking sheet. Toast the slices for 15 minutes, or until golden and crisp.

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Olive Oil

Baguette

Toast

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Baking Sheet

Meanwhile, in a small saucepan, cover the beet with cold water and bring to a boil. Cook over moderate heat until tender when pierced with a knife, about 20 minutes.

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Water

Beet

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Sauce Pan

Knife

Drain and let cool. Peel the beet and cut it into 1/4-inch dice.

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Beet

In a medium bowl, combine the onion with 2 teaspoons of the vinegar and a generous pinch each of salt and pepper and let stand for 20 minutes. Stir in the beet, tomato, radicchio and 1 tablespoon of the oil.

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Salt And Pepper

Radicchio

Vinegar

Tomato

Onion

Beet

Cooking Oil

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Bowl

Let the beet salsa stand at room temperature for 1 to 3 hours.

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Salsa

Beet

In a large, heavy skillet, heat 2 tablespoons of the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the chicken livers, season with salt and pepper and cook over high heat until browned, about 1 minute; transfer to a plate.

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Salt And Pepper

Chicken Liver

Add the remaining 1 tablespoon of olive oil to the skillet along with the ginger and cloves and cook until fragrant.

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Olive Oil

Clove

Ginger

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Frying Pan

Add the apple juice and the remaining 1 teaspoon of red wine vinegar and cook, scraping up the browned bits from the bottom of the pan, until thickened, about 3 minutes. Return the chicken livers to the skillet, season with salt and pepper and toss gently until the livers are just rosy within, about 1 minute longer.

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Red Wine Vinegar

Salt And Pepper

Chicken Liver

Apple Juice

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Frying Pan

Cut the chicken livers into 1 1/2-inch pieces.

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Chicken Liver

Arrange the crostini on a large platter and top with the chicken livers. Spoon the pan drippings over the livers, then carefully spoon the beet salsa on top and serve immediately.

Ingredients you will need

Chicken Liver

Crostini

Salsa

Beet

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

79milliliters

unsweetened apple juice 1slice

Twenty 1/4-inch-thick baguette 1small

beet 454grams

chicken livers, trimmed and halved 1teaspoon

minced fresh ginger 0teaspoons

ground cloves 59milliliters

extra-virgin olive oil 2Tbsps

finely chopped radicchio 59milliliters

finely diced red onion 3teaspoons

red wine vinegar 10servings

Salt and freshly ground pepper 1Tbsp

finely diced tomato

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.