Chicken Liver and Sage Crostini
Elegant Italian appetizers featuring savory chicken liver pâté with crispy sage leaves and Madeira wine, served on toasted baguette slices. These sophisticated crostini combine rich, earthy flavors with aromatic herbs.
Ingredients
- •3 tablespoons olive oil
- •12 leaves sage leaves
- •½ cup red onion
- •1 clove garlic
- •8 ounces chicken livers
- •¼ cup Madeira
- •½ teaspoon kosher salt
- •¼ teaspoon black pepper
- •12 slices baguette
- •leaves sage leaves
Cooking Instructions
- 1.
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.
15 min
