CHICKEN LIVER CROSTINI

By BobD

Ingredients

• 8 SERVINGS
• Spicy red-pepper flakes and salty capers cut through the richness of the topping.
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, finely chopped
• 1/2 lb chicken livers, trimmed and patted dry
• 1/4 to 1/2 teaspoon hot red-pepper flakes
• 3 tablespoon capers, rinsed and coarsely chopped
• 1/2 cup sweet (red) vermouth
• 1 cup chopped parsley
• 1 sourdough baguette, thinly sliced and toasted
• 1 lemon wedge

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes.

Add livers and cook over medium-high heat until undersides are browned, about 3 minutes.

Turn livers over and add red-pepper flakes, capers, and 1 tsp salt.

Cook until livers are just cooked through, 5 to 7 minutes more.

Increase heat to high and add vermouth.

Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to

a cutting board, then transfer sauce to a bowl.

Coarsely chop livers and add to sauce.

Season with salt and pepper and gently stir in parsley.

Spoon onto toasts and squeeze a little lemon juice over each.

COOKS' NOTES:
Liver mixture, without parsley, can be made 1 day ahead and chilled.

Reheat, then stir in parsley, before spreading on toasts.