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Chicken Liver Crostini with Pickled Eggs

Chicken Liver Crostini with Pickled Eggs
Chicken Liver Crostini with Pickled Eggs requires around 45 minutes from start to finish. This hor d'oeuvre has 187 calories, 6g of protein, and 14g of fat per serving. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up thick diagonal baguette, wine, bay leaves, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.

Instructions

1
Combine vinegar, 1/2 cupwater, shallots, thyme sprigs, cloves, bayleaf, salt, and sugar in medium saucepan;bring to boil. Reduce heat to medium-lowand simmer pickling mixture 15 minutes toallow flavors to blend.
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Fresh ThymeFresh Thyme
ShallotShallot
VinegarVinegar
CloveClove
SugarSugar
SaltSalt
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Sauce PanSauce Pan
2
Remove mixture fromheat and cool to room temperature.
3
Pierce hard-boiled eggs all over withthin skewer or fork to depth of 1/2 inch.
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Hard Boiled EggHard Boiled Egg
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SkewersSkewers
4
Placeeggs in 1-quart glass jar or medium bowl.
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BowlBowl
5
Pour pickling mixture over eggs; cover andrefrigerate overnight. DO AHEAD: Can bemade 2 days ahead. Keep chilled.
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EggEgg
1
Combine1/2 cup olive oil, thyme sprigs, peeledgarlic cloves, 1 bay leaf, and 1/2 teaspoonsalt in medium skillet; heat over medium-lowheat.
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Fresh ThymeFresh Thyme
Olive OilOlive Oil
Bay LeavesBay Leaves
CloveClove
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Frying PanFrying Pan
2
Add chicken heart and gizzardto skillet and cook gently until tender,turning occasionally, about 30 minutes(do not allow oil mixture to boil).
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Whole ChickenWhole Chicken
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Transferheart and gizzard to cutting board and coolcompletely, then chop finely. Reserve skilletwith oil mixture.
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Cooking OilCooking Oil
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Cutting BoardCutting Board
4
Add chicken livers to oil mixture insame skillet and cook gently over mediumheat until brown on outside but still pink incenter, about 10 minutes.
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Chicken LiverChicken Liver
Cooking OilCooking Oil
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Frying PanFrying Pan
5
Transfer chickenlivers and garlic cloves from skillet tocutting board and cool, then chop finely.
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Whole Garlic ClovesWhole Garlic Cloves
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Frying PanFrying Pan
6
Discard thyme sprigs and all but2 tablespoons oil from skillet.
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Fresh ThymeFresh Thyme
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add butter,onion, 1 tablespoon chopped thyme, mincedgarlic, and remaining bay leaf to sameskillet; sauté over medium heat until onionis soft, about 10 minutes.
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Bay LeavesBay Leaves
ButterButter
OnionOnion
ThymeThyme
8
Add wine and Portand cook until almost evaporated, about2 minutes.
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WineWine
9
Add chopped gizzards andchicken livers and simmer 1 minute. Seasonto taste with salt and pepper. DO AHEAD: Canbe made 1 day ahead. Cool slightly. Coverand chill. Rewarm over medium heat justuntil warm before using.
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Salt And PepperSalt And Pepper
10
Preheat oven to 400°F. Arrangebaguette slices in single layer on bakingsheet; brush tops lightly with olive oil.Toast in oven until pale golden, about 12minutes. Cool. DO AHEAD: Baguette toastscan be made 4 hours ahead.
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Olive OilOlive Oil
BaguetteBaguette
ToastToast
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OvenOven
11
Let stand atroom temperature.
12
Divide chicken liver mixture amongcrostini. Slice 2 to 3 pickled eggs intorounds. Top liver mixture on each baguettewith 1 egg round and a few shallot roundsfrom pickling liquid.
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Chicken LiverChicken Liver
ShallotShallot
LiverLiver
EggEgg
13
Sprinkle lightly withremaining 1/2 tablespoon chopped freshthyme and serve.
1
Chop up leftoverpickled eggs and mix them into yourfavorite tuna salad or Cobb salad recipe.
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EggEgg
TunaTuna
2
Per serving: 237.1 kcal calories,58.0 % calories from fat, 15.3 g fat,3.6 g saturated fat,
3
4 mg cholesterol,
4
9 g carbohydrates,
5
1 g total sugars,
6
Bon Appétit
DifficultyExpert
Ready In45 m.
Servings12
Health Score9
CuisinesMediterraneanItalianEuropean
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