Creamy Chicken Liver Crostini
Seared chicken livers with butter, sage, and a splash of Marsala folded into a silky spread, served on crispy bread. Classic Italian simplicity that tastes like a trattoria.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- ½ lb chicken livers
- 1 whole (8 oz) baguette
- 3 tbsp butter
- 6 whole fresh sage leaves
- ¼ cup Marsala wine
- 1 whole shallot, minced
Instructions
- 1
Slice baguette diagonally into 0.5-inch-thick pieces. Brush lightly with oil on both sides, arrange on a sheet pan, and toast at 400°F until golden, about 5 minutes.
- 2
Pat chicken livers dry with paper towels. Season generously with salt and pepper.
- 3
Heat 2 tbsp butter in a skillet over medium-high until foaming. Add livers in a single layer and sear without moving for 2 minutes until golden on bottom.
- 4
Flip livers, add sage and minced shallot, and cook 90 seconds more until centers feel barely firm when pressed.
- 5
Pour in Marsala, scraping up browned bits, and simmer 1 minute until liquid reduces slightly.
- 6
Remove from heat. Mash livers coarsely with a fork, then stir in remaining 1 tbsp butter until creamy. Spread on warm toasted bread and serve immediately.
Tools you’ll need
- sheet pan
- 12-inch skillet
- chef's knife
- fork or wooden spoon
- paper towels
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