NYT CHICKEN LIVER CROSTINI

By BobD

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

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

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.

VARIATIONS Cook as in Step 3 for 3 minutes. Stir and cook for 3 minutes.