Name: Crostini al Fegato - Chicken Liver Crostini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz chicken livers; 1 whole baguette; 4 tbsp butter; 3 whole anchovy fillets; 2 tbsp capers; 0.25 cups red wine; 2 cloves garlic cloves; 2 tbsp fresh sage; 2 tbsp olive oil; 1 to taste salt and pepper

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
chicken livers	12 oz	51	7g	0g	2g
baguette	1 whole	81	3g	15g	1g
butter	4 tbsp	51	0g	0g	6g
anchovy fillets	3 whole	2	0g	0g	0g
capers	2 tbsp	1	0g	0g	0g
red wine	0.25 cups	6	0g	0g	0g
garlic cloves	2 cloves	1	0g	0g	0g
fresh sage	2 tbsp	2	0g	0g	0g
olive oil	2 tbsp	31	0g	0g	4g
salt and pepper	1 to taste	0	0g	0g	0g

Ingredients (10)

Directions

Step 1
Clean chicken livers by trimming any green spots and patting dry
Step 2
Slice baguette diagonally and brush with olive oil, toast in 400°F oven for 5 minutes
Step 3
Heat butter in pan and sauté minced garlic and sage for 1 minute
Step 4
Add chicken livers and cook over medium heat for 5 minutes until just cooked through
Step 5
Add capers and chopped anchovies, cook for 1 minute
Step 6
Deglaze pan with red wine and let reduce by half
Step 7
Transfer liver mixture to food processor and pulse until chunky paste forms
Step 8
Season with salt and pepper to taste
Step 9
Spread pâté generously on warm crostini and serve immediately