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Chicken Liver and Sage Crostini

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Chicken Liver and Sage Crostini

Chicken Liver and Sage Crostini

amanda

Equipment

  • - Baking Sheet Set (Durable & Non-Stick)

  • - Medium Saucepan

  • - Stainless Steel Mixing Bowl Set (3 Pieces)

  • - Kitchen Scissors

  • - Silicone Spatula

  • - Cheese Grater (Microplane or Box Style)

  • - Digital Kitchen Scale

  • - Non-Stick Baking Mat

  • - Cast Iron Skillet

  • - Oven Thermometer (Optional)

Ingredients

  • 3 tablespoons olive oil

  • 12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage

  • 1/2 cup finely chopped red onion

  • 1 garlic clove, minced

  • 8 ounces (about 1 cup) chicken or turkey livers, finely chopped

  • 1/4 cup Madeira

  • 1/2 teaspoon coarse kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 12 baguette slices, toasted

  • Additional whole sage leaves (optional)

Instructions

1

Instruction 1

Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.
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