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Chicken Liver Bruschetta

chciken liver bruschetta
By jgreghenry Published September 10, 2009

Description

Rich and savory, this chicken liver bruschetta starts a party out right.

Prep time: 30 minutes
Yield:1 ()

Ingredients:

  • 3 T olive oil
  • 1 medium red onion, diced
  • 1 T capers, rinsed and drained
  • 1 cn anchovies with its oil, mushed into a paste
  • 0.5 lb chicken livers
  • 0.75 c sweet vermouth
  • 2 T balsamic vinegar
  • 0 salt and pepper, to taste
  • 1 pn red pepper flakes
  • 0.25 bn italian parsley, roughly chopped
  • 15 slices toasted baguette

Summary

Yield
Servings
Prep time30 minutes
RecipeAppetizer
Ingredientssweet vermouth red pepper flakes chicken liver capers balsamic anchovies

Directions

In a 12-inch cast iron skillet, heat 3 tablespoons olive oil over medium heat until almost smoking. Add the onion, capers, and anchovy paste, and cook until the mixture is golden brown, about 8 to 10 minutes Add 1/4 cup vermouth and balsamic vinegar. Let reduce.

Add the chicken livers and stir until lightly browned, about 4 to 5 minutes. Add the remaining 1/2 cup vermouth. Bring the mixture to a boil. Lower the heat and let the mixture simmer for 15-20 minutes.

During this time break the livers up with a wooden spoon as they cook. You are looking for a very rustic, varied texture.

Season, to taste, with salt and pepper. Remove from the heat.

Stir in the chili flakes and parsley.

Toast the bread until golden brown and place on serving plates. Spread equal amounts of the liver mixture over 1 side of each piece of bread and serve immediately.