Chicken Liver Crostini

Ingredients

• 1 loaf baguette
• 8 oz chicken livers
• 8 oz mushrooms
• 3 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp fresh thyme
• 1 tsp salt

Instructions

1. 1

   Slice the baguette into 1/2-inch rounds and brush both sides with 1 tbsp olive oil. Toast in a 400°F oven until golden and crisp, about 8 minutes.

2. 2

   Trim any sinew from the 8 oz chicken livers and pat dry. Season with 1/2 tsp salt.

3. 3

   Melt 2 tbsp butter in a skillet over medium-high heat. Add the livers and cook until browned outside but still pink inside, about 4 minutes per side. Transfer to a plate.

4. 4

   In the same skillet, add 1 tbsp olive oil and the sliced mushrooms. Cook over medium-high, stirring occasionally, until browned and tender, about 6 minutes. Add 1 minced garlic clove and 1 tsp thyme, cook 1 minute more.

5. 5

   Return livers to the skillet with 1 tbsp butter and 1/2 tsp salt. Mash with a fork until spreadable, about 2 minutes.

6. 6

   Spread the liver mixture onto the toasted baguette slices. Top with the mushrooms and sprinkle with remaining thyme.

7. 7

   Serve warm, garnished with extra thyme if desired.

Tools you’ll need

• skillet
• baking sheet
• knife
• cutting board
• fork

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