Provided by Barbara Kafka
Categories quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil. Bake until the edges are a light brown and the centers are crisp, about 10 minutes.
- While the crostini bake, place the parsley in a food processor, and process until finely chopped. Transfer to a small bowl, and set aside.
- Place the livers, 1/4 cup olive oil and garlic in a 2 1/2-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir well, re-cover, and cook for 1 minute.
- Remove from the oven and uncover. Scrape the mixture into a food processor. Add the anchovies, and process until smooth. Taste, and add salt, pepper and gin.
- Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini. Sprinkle the tops with the reserved parsley or sage.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram, TransFat 0 grams
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