CHICKEN LIVER AND CARAMELIZED ONION CROSTINI

Chicken Liver and Caramelized Onion Crostini image

A good recipe for chicken liver pâté is critical. This is not your grandmother's chopped liver; my version is supremely silky and light, with a hint of brandy. The chicken liver as well as the crostini toasts can easily be made a day ahead: refrigerate the liver, pressing plastic wrap directly on the surface, and store the crostini in an airtight container.

Yield serves 6

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
1 medium onion, coarsely chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 pound chicken livers, trimmed and rinsed
1/2 cup brandy or Cognac
1 tablespoon Dijon mustard
1/2 cup chicken stock
2 tablespoons heavy cream
Crostini (recipe follows)
Chopped fresh flat-leaf parsley
1 baguette, sliced 1/2 inch thick on a slight diagonal
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
(makes 24 slices)

Steps:

Place a large skillet over medium-high heat and add the butter. When the butter has melted, add the onion and sauté until caramelized, about 10 minutes; season with salt and pepper. Transfer a quarter of the caramelized onion to a plate and set aside for the garnish.
Add the garlic and chicken livers to the pan. Sauté for a couple of minutes until the livers begin to brown but are still slightly pink in the center; season with salt and pepper. Carefully, pour the brandy into the pan. If it flames up, shake the pan to put out the fire. Cook for a minute until the alcohol has evaporated. Mix in the mustard and stock, and continue to cook until the liquid is reduced by half, 3 to 5 minutes; it should still be pretty soupy. Don't cook the livers fully through as they tend to dry out and get a grainy texture. Stir in the heavy cream.
Transfer everything to a food processor and puree for a minute or two until completely smooth, scraping down the sides of the processor as needed; season again with a little salt and pepper. Set aside to cool.
To serve, spoon a generous tablespoon of the chicken liver on each crostini and top with the reserved onions. Arrange on a platter and sprinkle with parsley.
Preheat the oven to 350°F.
Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper. Bake until light brown and crisp, about 10 minutes. Flip the slices over or rotate the pan if some are cooking faster than others. Let cool completely. Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.