Warm Chopped Liver Crostini with White Truffle Oil

Name: Warm Chopped Liver Crostini with White Truffle Oil
Yield: makes 16 crostini
Ingredients: 1/2 pound fresh chicken or duck livers; Kosher salt; 2 tablespoons olive oil; 1/2 large yellow onion, finely diced; 1/2 teaspoon minced fresh sage; Freshly ground black pepper; 2 tablespoons unsalted butter, at; room temperature; About 1/2 teaspoon white truffle oil; Vegetable oil for frying; 16 large fresh sage leaves; 16 baguette toasts (page 41)

December 22, 2011

Chef Nancy Oakes used fresh duck livers from Sonoma County Poultry when she made these elegant crostini during the 1997 Workshop, but chicken livers work, too. She hand-chopped the warm sautéed livers with butter and a lot of sweet sautéed onion, plus just enough earthy truffle oil to make them worthy of a black-tie occasion.

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