Chicken Liver And Sage Crostini
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Line plate with paper towels
2
Heat oil in medium skillet over medium-high heat
3
Add sliced sage; sauté until crisp, about 30 seconds
4
Using slotted spoon, transfer sauteed sage to paper towels
5
Add onion to same skillet; sauté until golden, about 3 minutes
6
Add garlic, chopped liver, and 1 teaspoon chopped sage
7
Stir until liver is no longer red, about 3 minutes
8
Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes
9
Add salt and pepper
10
Divide liver mixture among baguette slices
11
Top with sautéed sage
12
Serve crostini on bed of fresh sage leaves, if desired
13
Line plate with paper towels
14
Heat oil in medium skillet over medium-high heat
15
Add sliced sage; sauté until crisp, about 30 seconds
16
Using slotted spoon, transfer sauteed sage to paper towels
17
Add onion to same skillet; sauté until golden, about 3 minutes
18
Add garlic, chopped liver, and 1 teaspoon chopped sage
19
Stir until liver is no longer red, about 3 minutes
20
Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes
21
Add salt and pepper
22
Divide liver mixture among baguette slices
23
Top with sautéed sage
24
Serve crostini on bed of fresh sage leaves, if desired