Tuscan Liver Bruschetta & Caramelized Figs
- 4 large chicken livers, cleaned and pat dry with paper towel
- 1 medium onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 4 tablespoons olive oil
- salt, to taste
- ground black pepper, to taste
- 12 cup marsala wine (we used Brandy)
- 12 tablespoon capers, washed
- 12 cup chicken broth
- 1 teaspoon anchovy paste
- 4 tablespoons unsalted butter, softened
- 1 long baguette, thin slices, to garnish
- 14 cup chestnut honey
- 1 pint fig
- Clean the chicken livers by removing the membranes and connective tissue.
- ; cut into large dice.
- In a heavy pan over medium heat, and the oil and once it is hot, add the onions.
- Cook until they are soft and translucent; next add the garlic and stir.
- Add the chicken livers and stir to mix; cook until they lose their pink color.
- Add the Vin Santo wine (here we added Brandy) season with salt and pepper, and cook until the liquid reduces and the livers become lightly browned.
- Add a little chicken broth if needed to accomplish this.
- This will take 10-15 minutes; remove from heat and place mixture ina food processor.
- Pulse until coarsely blended.
- Add the butter, capers, and pulse until it becomes a smooth paste; if it seems a bit dry, add a little chicken broth to moisten.
- Taste, and season with additional salt and pepper if needed.
- Slice the baguette into thin slices and toast in the oven or grill until lightly browned on each side.
- Cut the figs in half, then brush with chestnut honey; place under the broiler and cook until lightly brown and bbubbly.
- Spread the pate generously on the bread slices.
- top wth a fig half and serve.
- Buon Appetito!
chicken livers, onion, garlic, olive oil, salt, ground black pepper, marsala wine, capers, chicken broth, anchovy paste, unsalted butter, long baguette, honey
Taken from www.food.com/recipe/tuscan-liver-bruschetta-caramelized-figs-434099 (may not work)