Crostini With Chicken Livers - {Crostini Di Fegatini}

Recipe Ingredients

		Crostini
1		Italian baguette loaf - cut into 1/4"
		To 1/2" diagonal slices
		Olive oil - for brushing
		Chicken Liver Spread
2 tablespoons	30ml	Bacon fat or butter
1/2		Yellow onion - minced
1 lb	454g / 16oz	Chicken livers - cleaned, trimmed,
		And chopped
1/2 cup	118ml	Cognac or brandy
8		Fresh sage leaves - minced
1 1/2 tablespoons	22ml	Capers - drained
1 teaspoon	5ml	Salt
		Freshly-ground white pepper - to taste

Recipe Instructions

For the Crostini: Preheat the oven to 350 degrees. Set the slices on a baking sheet and lightly brush with the olive oil. Bake until light brown on both sides, turning once, about 4 minutes. Alternately the bread may be browned on a grill, which will impart a light smoky flavor.

For the Chicken Liver Spread: In a large skillet melt the bacon fat over medium-high heat, add the onion and saute until soft, about 3 minutes. Add the chicken livers, Cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center. Stir in the capers and season, to taste, with salt and pepper.

Transfer the chicken liver mixture to a food processor and puree on high speed. Allow to cool before spreading on the Crostini.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD - NETWORK

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