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
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.