Chicken-liver Crostini

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 lb chicken liver
• 2 tablespoons unsalted butter
• 1/4 cup extra virgin olive oil
• 1 onion, finely chopped
• 2 sage sprigs
• 1 rosemary sprig
• 1 anchovy fillet, minced
• 1 tablespoon drained capers
• salt, to taste
• fresh ground black pepper or pepper, to taste
• 1/4 cup cognac
• 1 large baguette, thinly sliced

Recipe

• 1 trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
• 2 preheat the oven to 350°f
• 3 in a large skillet, melt the butter in 1 tablespoon of the olive oil; add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes.
• 4 stir in the minced anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer; scrape the mixture into a medium bowl (making sure you get as many scrapings as possible).
• 5 add the remaining 3 tablespoons of olive oil to the skillet.
• 6 season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes;.flip and cook the chicken livers for 1 minute longer.
• 7 stir in the onion mixture add the cognac and carefully ignite it with a long match; cook livers until the flames subside (make sure they don't overcook because then they get tough!).
• 8 discard the herb sprigs and scrape the contents of the skillet into a food processor; let cool slightly; pulse until chunky, then season with salt and pepper.
• 9 place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp.
• 10 spread the baguette toasts with the chicken liver and serve.
• 11 *make ahead:.
• 12 the chicken-liver spread can be refrigerated in an airtight container for up to 2 days; bring the spread to room temperature before serving.
• 13 **wine pairing:.
• 14 "vernaccia di san gimignano, a classic tuscan , would pair ideally with this classic pâté from tuscany’s capital, florence—its crisp apple notes are delicious with these earthy chicken livers. try the flinty 2007 teruzzi & puthod rondolino or the lightly almondy 2007 toscolo".