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Crostini con Fegato

Crostini con Fegato

Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • Oven or Toaster Oven
  • Baking sheet
  • Food Processor or Blender
  • Small Frying Pan
  • Wooden spoon
  • Knife and cutting board

Ingredients
  

  • Ingredients
  • For the Crostini
  • 1 baguette or Italian bread sliced into 1/2-inch thick pieces (12 slices)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • For the Chicken Liver Pâté
  • 1 pound chicken livers cleaned and trimmed
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 tablespoon brandy optional
  • Salt and pepper to taste
  • Variations
  • Herb-Infused Pâté: Add fresh herbs like rosemary or parsley for added flavor.
  • Spicy Version: Mix in a pinch of red pepper flakes or a dash of hot sauce for some heat.
  • Vegetarian Option: Substitute the chicken liver with sautéed mushrooms blended to a smooth consistency.

Instructions
 

  • Method
  • Step 1: Prepare the Crostini
  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Slice the Bread: Cut the baguette or Italian bread into 1/2-inch thick slices.
  • Brush with Olive Oil: Place the slices on a baking sheet and brush both sides with olive oil. Sprinkle with a little salt and pepper.
  • Bake the Crostini: Bake in the preheated oven for 8-10 minutes, or until golden brown and crispy. Turn them halfway through baking for even crisping.
  • Step 2: Make the Chicken Liver Pâté
  • Sauté the Onions and Garlic: In a small frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
  • Cook the Chicken Livers: Increase the heat to medium-high and add the cleaned chicken livers to the pan. Cook until browned on the outside but slightly pink on the inside, about 5-7 minutes.
  • Deglaze with Brandy: If using, add the brandy to the pan, scraping up any browned bits from the bottom. Cook for another minute to cook off the alcohol.
  • Blend into Pâté: Transfer the liver mixture to a food processor. Season with salt and pepper, then blend until smooth. If the pâté is too thick, you can add a little more butter or a splash of broth to reach your desired consistency.
  • Step 3: Assemble the Crostini
  • Spread the Pâté: Once the crostini have cooled slightly, spread a generous layer of the chicken liver pâté on each slice.
  • Garnish (Optional): You can top the pâté with a sprinkle of fresh herbs or some finely chopped olives for added flavor and presentation.
  • Step 4: Serve
  • Arrange the crostini on a serving platter and enjoy immediately or let them cool to room temperature.