Chicken Liver and Sage Crostini

Name: Chicken Liver and Sage Crostini
Yield: 4 servings
Ingredients: 1 3 tablespoons olive oil; 1 12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage; 1 1/2 cup finely chopped red onion; 1 1 garlic clove, minced; 1 8 ounces (about 1 cup) chicken or turkey livers, finely chopped; 1 1/4 cup Madeira; 1 1/2 teaspoon coarse kosher salt; 1 1/4 teaspoon freshly ground black pepper; 1 12 baguette slices, toasted; 1 Additional whole sage leaves (optional)

From the kitchen of Carly

Crispy sage leaves crown a rich chicken liver spread spiked with Madeira and caramelized onion. These luxe crostini deliver deep, mineral-forward flavor in every bite, sophisticated enough for guests but simple enough for a weeknight indulgence.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons olive oil
112 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage
11/2 cup finely chopped red onion
11 garlic clove, minced
18 ounces (about 1 cup) chicken or turkey livers, finely chopped
11/4 cup Madeira
11/2 teaspoon coarse kosher salt
11/4 teaspoon freshly ground black pepper
112 baguette slices, toasted
1Additional whole sage leaves (optional)

Instructions

Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.