Crostini of Chicken Liver Pate with Balsamic Onions

Name: Crostini of Chicken Liver Pate with Balsamic Onions
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 fillets to 3 anchovy fillets; 1 baguette, cut in to 1/2-inch slices, toasted or grilled; 237 milliliters balsamic vinegar; 2 Tbsps capers; 454 grams chicken livers, cleaned and rinsed; 2 cloves garlic, smashed; 8 servings Olive oil; 2 larges onions, sliced; 8 servings Salt; 237 milliliters white wine

Crostini of Chicken Liver Pate with Balsamic Onions might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 13g of protein, 32g of fat, and From preparation to the plate, this recipe takes roughly 1 hour. It works well as a hor d'oeuvre.

Instructions

To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes.

Ingredients you will need

Olive Oil

Onion

Salt

Equipment you will use

Frying Pan

Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.

To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.

Ingredients you will need

Chicken Liver