Remove term: Chicken Liver Crostini Chicken Liver Crostini

Chicken Liver Crostini


  • 1 pound chicken livers, kashered or pre-kashered packaged chicken livers
  • 6-8 (½-inch) slices of French or Italian bread
  • olive oil
  • 2 cloves fresh garlic, minced
  • 2 shallots, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh flat-leaf Italian parsley

Cooking Instructions:

Coarsely chop the chicken livers into bite-sized pieces. Set aside. Place the sliced bread on a cookie sheet Drizzle with olive oil. Place under the broiler for 2 minutes to lightly toast the crostini. Meanwhile, heat 1 tablespoon olive oil in a medium skillet. Add the garlic and shallots and saute for 2 minutes until fragrant and shiny. Add the livers to the pan, stirring to combine. Swirl in the balsamic vinegar and heat through. Remove from heat. Sprinkle in the chopped parsley.

Spoon 1-2 tablespoons over each crostini.

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Recipe by Susie Fishbein