Chicken Liver And Sage Crostini
- 3 tablespoons olive oil
- 12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage
- 1/2 cup finely chopped red onion
- 1 garlic clove, minced
- 8 ounces (about 1 cup) chicken or turkey livers, finely chopped
- 1/4 cup Madeira
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 baguette slices, toasted
- Additional whole sage leaves (optional)
- Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; saute until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; saute until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sauteed sage. Serve crostini on bed of fresh sage leaves, if desired.
olive oil, sage, red onion, garlic, chicken, madeira, coarse kosher salt, freshly ground black pepper, baguette, sage
Taken from www.epicurious.com/recipes/food/views/chicken-liver-and-sage-crostini-240375 (may not work)