September 12, 2009

Chicken Liver Toasts

I've learned to like liver lately. I've made fried chicken livers, creamy pate, and chopped liver crostini. But, my favorite recipe so far has been the chicken liver toasts from A Platter of Figs. It's an easy recipe which results in a creamy spread that has complex flavor without the gaminess that is so common with liver. The original recipe calls for duck livers, though I used chicken livers. I bet it would be even better with rabbit livers. I've heard they're tasty, but I didn't have the pleasure of trying any when Jerad made them recently.

Chicken Liver Toasts

slightly adapted from A Platter of Figs

1 pound chicken livers
Salt and pepper
2 tablespoons olive oil
2 ounces chopped prosciutto
2 large shallots, finely diced
1 teaspoon dried thyme
A splash of dry sherry
3 tablespoons unsalted butter, softened
1 baguette, sliced and toasted
  • Trim the livers, blot on paper towels, and season with salt and pepper. Heat the olive oil in a wide skillet over a medium flame. When the oil is hot, add the prosciutto and shallots and cook until the shallots are nicely browned.
  • Add the livers and turn up the flame. Stir well and continue cooking, shaking the pan occasionally, until the livers are cooked through but still a little pink. Slice one to check.
  • Add the thyme and sherry, then transfer the contents of the pan to a cutting board. Let cool to room temperature.
  • With a large knife, chop the livers to a rough paste, then put the paste in a small mixing bowl. Mash the butter into the paste with a wooden spoon. Taste and adjust the seasoning if needed.
  • Cover tightly with plastic wrap and keep at cool room temperature until ready to serve (up to 2 hours), or refrigerate and bring to room temperature before serving. Spread on toasted baguette slices.

1 comment:

ironstef said...

sooooo so yummy.