Chicken-Liver Crostini

Name: Chicken-Liver Crostini
Ingredients: 8 ounces chicken livers; 2 tablespoons grapeseed oil; 0.5 medium onion, sliced (about 1 cup); 1 tablespoon salt-packed capers, rinsed and drained; Pinch of red-pepper flakes; 3 fresh sage leaves; 0.5 cup Vin Santo or other sweet white dessert wine; 1 cup heavy cream; Coarse salt and freshly ground pepper; Extra-virgin olive oil, for drizzling; Crusty bread, sliced and toasted, for serving

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

10

Yield:

Makes 1 1/2 cups

Gather around the table for a sumptuous dinner, Italian style.

Ingredients

8 ounces chicken livers
2 tablespoons grapeseed oil
½ medium onion, sliced (about 1 cup)
1 tablespoon salt-packed capers, rinsed and drained
Pinch of red-pepper flakes
3 fresh sage leaves
½ cup Vin Santo or other sweet white dessert wine
1 cup heavy cream
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
Crusty bread, sliced and toasted, for serving

Directions

Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.