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.
Instructions
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1
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.
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2
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.
