Chicken liver crostini - bon appetit
16 crostini
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | (or more) olive oil |
| ¼ | cup | Chopped shallots |
| 6 | ounces | Chicken livers, trimmed, cut into bite-size pieces |
| 2 | tablespoons | Sweet white dessert wine (such as late harvest Riesling) |
| 1 | teaspoon | Capers, rinsed, drained |
| 1 | 6 1/2-inch-thick baguette slices | |
Directions
Heat 2 T oil in heavy medium skillet over medium heat. Add shallots and livers; saute until livers are cooked through and shallots are brown, about 12 minutes. Add wine; simmer 30 seconds. Transfer mixture to processor. Add capers; process to coarse paste, adding more oil by teaspoonfuls if mixture is dry. Season with salt and pepper. Spread on baguette slices and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>