Roman-Style Chopped Chicken Liver Crostini

Total Time
30mins
Prep 10 mins
Cook 20 mins

Another recipe that we like by Chef Vitaly Paley, who transforms the Jewish staple into a rich Italian pate by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo. I never thought I would like anything other than the "Jewish Chopped Liver" but we served this for some doctors, social workers and directors of nursing from other homes in the Florida area and it was very delicious BUT I prefer the other! ;) The chopped liver can be tightly covered with plastic wrap pressed with plastic wrap pressed to the surface and refrigerated overnight. Let return to room temperature before serving. The crostini can be stored in in an airtight container for up to 2 days. UPDATE: You can add 1/4 cup of brandy in place of the vin santo and it changes the taste a bit :) - very smooth!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
  3. Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
  4. In a large skillet, heat the 3 tablespoons of olive oil.
  5. Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
  6. Turn the livers.
  7. Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
  8. Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
  9. Transfer the liver mixture to a food processor and pulse until coarsely chopped.
  10. Scrape the chopped liver into a crock or serving bowl.
  11. Fold in the egg and season with salt and pepper.
  12. Sprinkle the chopped capers on top and serve at room temperature with the crostini.
  13. Enjoy!.