Chicken Liver Crostini

Ingredients

• 12 1/4-inch-thick slices Italian or French bread
• ¼ cup olive oil plus additional oil for crostini
• ¼ cup loosely packed parsley or sage leaves
• ½ pound chicken livers, cleaned
• 2 small cloves garlic, smashed, peeled and coarsely chopped
• 5 anchovy fillets in oil, rinsed
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon Hollands gin (strongly juniper-scented), optional

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    140 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 133 milligrams cholesterol; 160 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 350 degrees. Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil. Bake until the edges are a light brown and the centers are crisp, about 10 minutes.
2. While the crostini bake, place the parsley in a food processor, and process until finely chopped. Transfer to a small bowl, and set aside.
3. Place the livers, 1/4 cup olive oil and garlic in a 2 1/2-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir well, re-cover, and cook for 1 minute.
4. Remove from the oven and uncover. Scrape the mixture into a food processor. Add the anchovies, and process until smooth. Taste, and add salt, pepper and gin.
5. Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini. Sprinkle the tops with the reserved parsley or sage.