Serves 12
45 min
Kosher Revolution's Chicken Liver Crostini
Recipe GLPRd2787465715dbf
A classic Jewish appetizer featuring pan-seared chicken livers with caramelized onions, fresh herbs, and white wine reduction, served on toasted baguette crostini. The livers are cooked until tender with hints of rosemary and sage, creating a rich, savory spread that's both elegant and deeply flavorful.
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Ingredients
5 tablespoons Duck fat or chicken fat
1 Small onion, thinly sliced and roughly chopped
1 Fresh rosemary sprig
¼ teaspoon Red pepper flakes
2 Garlic cloves, flattened
½ teaspoon Fresh or dried oregano
½ teaspoon Fresh or dried sage
2 tablespoons Capers, chopped, rinsed and drained
½ pound Chicken livers
½ teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
½ cup White wine
2 slices White sandwich bread, crusts removed
1 Baguette, diagonally sliced
2 tablespoons Extra-virgin olive oil
Directions
Preheat your oven to 400°F. Brush the baguette slices with extra-virgin olive oil on both sides, spread them on a baking sheet, and toast in the oven for 5–7 minutes until golden and crispy. Set aside.
Pat the chicken livers dry with paper towels. Cut away any green-tinged areas and remove any connective tissue. Season the livers with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 3 tablespoons of duck or chicken fat in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until the onion is soft and golden, about 8–10 minutes. Add the rosemary sprig, flattened garlic cloves, and red pepper flakes, stirring for about 1 minute until fragrant.
Push the onion mixture to the side of the skillet. Add the remaining 2 tablespoons of duck or chicken fat to the cleared area and increase the heat to medium-high. Working in batches if needed to avoid overcrowding, add the chicken livers and sear for 2–3 minutes per side until a thermometer inserted into the thickest part reads 165°F. Do not overcook; the livers should remain tender and slightly pink inside.
Return all the livers to the skillet and stir gently to combine with the onions. Add the oregano, sage, and capers. Pour in the white wine and simmer for 3–4 minutes, allowing the wine to reduce slightly.
Remove from heat and discard the rosemary sprig and garlic cloves. Tear the white bread into small pieces and add to the skillet, stirring gently until the bread absorbs the liquid and helps bind the mixture into a paste-like consistency.
Taste and adjust seasoning with additional kosher salt and black pepper as needed. Let cool slightly, then transfer the liver mixture to a serving bowl or spoon generously onto the warm baguette crostini.
Serve the crostini warm or at room temperature as an appetizer.
