Mild chicken livers quickly sauteed with onion, a splash of wine and sage become a wonderful appetizer when spread on crostini. Crositini are crisp bread slices brushed with a salty anchovy butter. Serve with a salad for a light, late supper.
Good served with italian black olives, sparkling mineral water or a glass of wine if desired.
The liver mixture can be blended if you want a smoother spread.
Quick and easy.
Makes 4 servings.
For 2 servings, half of the ingredients.
For 8 servings, double the ingredients.
Hot and Cold Appetizers, Section 1, Card 56
Chicken Livers with Crostini
For the chicken livers
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/2 pound chicken livers chopped
- 1/4 cup onion minced
- 1 teaspoon dried sage leaves
- 1 tablespoon red wine
- black pepper
For the crostini
- 4 tablespoons sweet butter
- 1 2- ounce can anchovies finely chopped
- 1 tablespoon parsley chopped
- 1 teaspoon lemon juice
- 12 thin slices french or italian bread
Prepare the chicken livers
Heat butter and oil. Add the livers and onion. Cook 10 minutes or until just cooked. Stir in sage, wine, and black pepper.
Serve warm chicken liver mixture on the crostini, spreading mixture on bread slices. Garnish with lemon slices and parsley if desired.
Prepare the crostini
Melt the butter. Stir in anchovies until well blended. Add parsley and lemon juice. Brush one side of each bread slice with the butter. If desired, toast at 350 about 10 to 15 minutes or until crisp.