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Chicken Liver Crostini

This appetizer on the wedding buffet is garnished with capers and anchovy fillets.

  • Servings: 14

Source: Martha Stewart Weddings, Winter/Spring


  • 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


  1. Clean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside.
  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. 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. Remove bay leaves; transfer pan to a heatproof 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.

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