CHICKEN LIVER CROSTINI

Chicken Liver Crostini image

Provided by Barbara Kafka

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 1/4-inch-thick slices Italian or French bread
1/4 cup olive oil plus additional oil for crostini
1/4 cup loosely packed parsley or sage leaves
1/2 pound chicken livers, cleaned
2 small cloves garlic, smashed, peeled and coarsely chopped
5 anchovy fillets in oil, rinsed
Kosher salt and freshly ground black pepper to taste
1 teaspoon Hollands gin (strongly juniper-scented), optional

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