Chicken Liver Crostini
Serving Size / Yield
8 servings
Ingredients
- 8 chicken livers
- 3 Tbs. olive oil
- 1 med. red onion, sliced and separated into rings
- 2 sage leaves, chopped
- 1 tsp. balsamic vinegar
- salt
- pepper
- 8 slices Italian bread, toasted
Directions
Trim the chicken livers and cut away any connecting fibers with a knife. Cut each liver into 2-3 pieces. Rinse and pat dry. Pour oil into a medium skillet. Add the onion and sage leaves and cook over medium heat until softened, 5 minutes. Add chicken livers and cook, mashing the livers with the back of a spoon, until just lightly pink, 2 minutes. Add vinegar and salt and pepper to taste. Preheat grill. Toast bread on one side and turn and toast on the other side. Should take 2 minutes on each side. Top bread with liver mixture. Serve.
