Chicken Liver Crostini with Sweet Chili
Crispy toasted bread topped with a quick pan-seared chicken liver spread and a drizzle of sweet chili sauce. Restaurant-quality Italian appetizer that tastes like you spent hours but takes 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 6 oz chicken livers
- 1 loaf baguette or ciabatta
- 1 medium shallot, minced
- 3 tbsp white wine or dry vermouth
- 2 tbsp butter
- 3 tbsp sweet chili sauce
- 1 tsp fresh thyme or sage, chopped
Instructions
- 1
Slice baguette on a sharp diagonal into 1/4-inch-thick pieces. Lay them flat on a sheet pan and toast under the broiler until golden, 2–3 minutes per side.
- 2
Pat chicken livers dry with paper towels. Season generously with salt and black pepper.
- 3
Heat butter in a large skillet over medium-high until it foams. Add shallot and cook until fragrant, 60 seconds.
- 4
Add chicken livers and sear without stirring for 2 minutes. Flip and cook 90 seconds more — center should be barely pink.
- 5
Pour white wine into the skillet and scrape up browned bits. Simmer 30 seconds, then remove from heat and stir in thyme.
- 6
Mash livers and pan juices with a fork until spreadable but still chunky. Spoon onto toasted bread and drizzle with sweet chili sauce.
Tools you’ll need
- sheet pan
- broiler or oven
- paper towels
- large skillet (12-inch)
- fork or small wooden spoon
- knife
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