Kosher Revolution's Chicken Liver Crostini

Name: Kosher Revolution's Chicken Liver Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 baguette, diagonally sliced into 12 pieces; 1 teaspoons freshly ground black pepper, plus more; 2 Tbsps chopped small capers, rinsed and drained; 5 Tbsps duck or chicken fat; 227 grams chicken livers (see below kashering); 1 sprig fresh rosemary; 1 teaspoons fresh or dried sage; 2 garlic cloves, flattened with the side of a knife; 1 teaspoons kosher salt, plus more; 2 Tbsps extra-virgin olive oil; 1 small onion, sliced thin and roughly chopped; 1 teaspoons fresh or dried oregano; 0 teaspoons red pepper flakes; 2 slices white sandwich bread, crusts removed; 118 milliliters white wine

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.

Instructions

In a large skillet, heat 2 tablespoons of the fat over medium-high heat.

Equipment you will use

Frying Pan

Add the onion, rosemary, red pepper and garlic, and sauté, stirring, untilthe onion is translucent, about 5 minutes.

Ingredients you will need

Red Pepper

Rosemary

Garlic

Onion

Add the oregano, sage andcapers, and sauté, stirring, until the onions are beginning to brown, about5 minutes.

Ingredients you will need

Oregano

Onion

Sage

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.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Onion

Wine

Equipment you will use

Frying Pan

Transfer the livers to aplate, and cook the wine until it has reduced to 1/4 cup, 3 to 4 minutes.

Ingredients you will need

Wine

Meanwhile, pulse the sandwich bread in a food processor to make rough crumbs.

Ingredients you will need

Sandwich Bread

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Onion

Equipment you will use

Bowl

Preheat the oven to 325ºF.

Equipment you will use

Oven

Brush the baguette slices on both sides with the oil, transfer to a baking sheet and bake until lightly toasted, about 10 minutes.

Ingredients you will need

Baguette

Cooking Oil

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Baking Sheet

Oven

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.

Ingredients you will need

Chicken Liver

Salt

Spread

Liver

Water

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.

Equipment you will use

Roasting Pan