Rich and savory, this chicken liver bruschetta starts a party out right.
- 3 tablespoon olive oil
- 1 medium red onion, diced
- 1 tablespoon capers, rinsed and drained
- 1 can anchovies with its oil, mushed into a paste
- ½ pound chicken livers
- .75 cup sweet vermouth
- 2 tablespoon balsamic vinegar
- salt and pepper, to taste
- 1 pinch red pepper flakes
- ¼ bunch italian parsley, roughly chopped
- 15 slices toasted baguette
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 ¼ cup vermouth and balsamic vinegar. Let reduce.
Add the chicken livers and stir until lightly browned, about 4 to 5 minutes. Add the remaining ½ 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.