Chicken Liver and Caramelized Onion Crostini

Name: Chicken Liver and Caramelized Onion Crostini
Yield: serves 6
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, coarsely chopped; Kosher salt and freshly ground black pepper; 2 garlic cloves, minced; 1 pound chicken livers, trimmed and rinsed; 1/2 cup brandy or Cognac; 1 tablespoon Dijon mustard; 1/2 cup chicken stock; 2 tablespoons heavy cream; Crostini (recipe follows); Chopped fresh flat-leaf parsley; 1 baguette, sliced 1/2 inch thick on a slight diagonal; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; (makes 24 slices)

December 9, 2011

A good recipe for chicken liver pâté is critical. This is not your grandmother’s chopped liver; my version is supremely silky and light, with a hint of brandy. The chicken liver as well as the crostini toasts can easily be made a day ahead: refrigerate the liver, pressing plastic wrap directly on the surface, and store the crostini in an airtight container.

Recipe notes

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