- 40 mins
Ingredients
- 1 Large Onion,
- Diced
- 1 C Olive Oil
- 1 Lb Chicken Livers,
- Cleaned & Chopped
- 3 Tomatoes, Boil
- Seed & Dice
- 5 Hard Boiled Eggs
- Sea Salt & Pepper
- 25 Thin Slices of
- Baguettes
- Chopped Fresh Parsley
- for Garnish
Preparation
Step 1
In large saute pan heat 5 tablespoons
of oil, and cook onions until golden
brown, remove to paper towel to drain.
Clean pan.
Rinse chicken livers under cold running
water, pat dry, and remove all blood
vessels and membranes. Chop livers
finely. Heat another 5 tablespoons
oil in pan, saute livers, and drain on
paper towels.
Place tomatoes in boiling water for
10-15 seconds. Remove from water, peel,
cut in half, remove cores & seeds and
dice very finely. Peel eggs and chop.
Thoroughly mix together onions, livers,
tomatoes and eggs and season with salt
and pepper. Stir in 5 tablespoons of oil.
Brush the baguette slices with the remaining
oil and toast until golden brown before
spreading with liver mixture.
Garnish with chopped fresh parsley.
Serve with large, meaty, green or black olives.
From: Simply Appetizers 2012
I copied March 4, 2014 at Rental Condo