Chicken Liver Pâté Crostini
Hold onto your hat: A rustic, homestyle spread topped with fried rosemary and capers makes for a snack-sized taste explosion.
Ingredients
- ½ lb (225 g) chicken livers, trimmed
- 3 tbsp (40 g) cold butter, diced
- ½ cup (125 ml) chicken broth
- 2 tbsp (30 ml) Marsala wine (see note)
- 2 anchovy fillets, chopped
- 1 green onion, finely chopped
- 1 tbsp capers, drained and chopped
- 3 tbsp capers, drained
- ¼ cup (60 ml) olive oil
- 3 sprigs fresh rosemary, stems removed
- Toasted bread
- Salt and pepper
Instructions
- In a large skillet over high heat, brown the chicken livers in 1 tbsp of the butter. Add the broth, Marsala, anchovies, green onion and capers. Bring to a boil and cook for about 2 minutes or until the livers are pink in the centre. With a slotted spoon, remove the livers and place in a food processor. Let the broth reduce until almost dry and pour over the livers.
- In the food processor, pulse the livers with the remaining butter (2 tbsp) for a few seconds at a time until coarse in texture but spreadable. Season with salt and pepper.
Hold onto your hat: A rustic, homestyle spread topped with fried rosemary and capers makes for a snack-sized taste explosion.