Crostini Di Fegato

Ingredients

Bread slices (such as baguette or ciabatta)

8-10 slices

Salt

to taste

Black pepper

to taste

White wine

1/2 cup

Unsalted butter

2 tablespoons

Fresh sage leaves

8-10 leaves

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Chicken livers

1 pound, cleaned

Olive oil

2 tablespoons (for toasting bread)

Instructions

1. Begin by cleaning the chicken livers under cold running water, removing any visible fat or connective tissue. Pat them dry with paper towels.
2. In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion, minced garlic, and fresh sage leaves. Sauté for about 5 minutes or until the onion is translucent and fragrant.
3. Add the cleaned chicken livers to the skillet, cooking them for about 5-7 minutes or until they are browned on all sides, stirring occasionally.
4. Pour the white wine into the pan, allowing it to simmer and evaporate for about 3-4 minutes to enhance the flavors and deglaze the pan.
5. Remove the sage leaves and transfer the liver mixture to a food processor. Blend until smooth, adding salt and pepper to taste. If the pâté is too thick, add a tablespoon of olive oil for a creamier texture.
6. Once the pâté is blended to your liking, set it aside to cool slightly.
7. While the pâté cools, preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet and drizzle lightly with olive oil. Toast in the oven for about 5-7 minutes or until golden and crispy.
8. To serve, spread a generous amount of the chicken liver pâté on each toasted bread slice. Optionally, garnish with a sprinkle of fresh black pepper or a small sage leaf.
9. Enjoy your crostini di fegato warm or at room temperature as a sophisticated appetizer!