Kosher Revolution's Chicken Liver Crostini
Kosher Revolution's Chicken Liver Crostini might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free recipe has 516 calories, 17g of protein, and 28g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pepper flakes, pepper, garlic cloves, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.
In a large skillet, heat 2 tablespoons of the fat over medium-high heat.
Add the onion, rosemary, red pepper and garlic, and sauté, stirring, untilthe onion is translucent, about 5 minutes.
Add the oregano, sage andcapers, and sauté, stirring, until the onions are beginning to brown, about5 minutes.
Transfer the mixture to a plate and remove and dispose of therosemary sprigs.
Add the remaining fat to the pan and heat over medium-high heat.
Sprinkle the livers with the salt and pepper on both sides and sauté untilcooked through, turning once, about 2 minutes. Return the onion mixtureto the pan, add the wine, and cook for 2 minutes.
Transfer the livers to aplate, and cook the wine until it has reduced to 1/4 cup, 3 to 4 minutes.
Meanwhile, pulse the sandwich bread in a food processor to make rough crumbs.
Add the livers and onion mixture and pulse until a rough paste is formed. Season with salt and pepper, and transfer to a medium bowl. Cover and chill, if not serving immediately.
Preheat the oven to 325ºF.
Brush the baguette slices on both sides with the oil, transfer to a baking sheet and bake until lightly toasted, about 10 minutes.
Spread the liver mixture on the slices and serve.Note on kashering: If your butcher doesn’t sell kashered chicken livers, which aren’t otherwise available commercially, you must kasher them yourself following kosher law. To do so, remove any fat from the livers. Rinse them three times under running water and salt lightly with kosher salt.
Transfer the livers to a rack that, when fitted in a roasting pan, will allow juices to run away from itinto the pan. Broil the livers until well done, about 5 minutes per side.
Cut open a liver to ensure that no pink remains, and broil longer, if necessary. Rinse the livers three times and dry thoroughly.