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Chicken Liver Crostini

  • servings: 14

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Ingredients

  • 1 1/2 pounds chicken livers
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 3 bay leaves
  • 2 tablespoons capers, plus more for garnish
  • 1/3 cup Marsala wine
  • 1 baguette, cut into 1/2-ince slices
  • Olive oil, for brushing
  • Anchovy fillets, for garnish

Directions

  1. Step 1

    Clean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside.

  2. Step 2

    Place butter in a large saute pan set over medium heat. Add shallot and bay leaves, and cook until shallot is translucent. Increase heat to high; add livers and capers, and cook until liver centers are pink, 3 to 4 minutes. Using a slotted spoon, transfer livers to a plate.

  3. Step 3

    Reserving liquid in pan, add marsala wine. Using a wooden spoon, scrape up any brown bits. Cook until liquid is reduced by half, about 3 minutes.

  4. Step 4

    Remove bay leaves; transfer pan to a heat-proof surface to cool, about 1 hour. Place livers and liquid in a food processor; puree until smooth. Transfer to a covered container; chill. When ready to serve, brush bread slices with olive oil, and toast. Garnish spread with additional capers and anchovy fillets; serve toasted crostini on the side.

Source
Martha Stewart Weddings, Winter/Spring

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