Crostini with Chicken Livers
A wonderful dish for a buffet, this simple pate of chicken livers is the perfect spread for crisp crostini; three chopped toppings give guests a number of do-it-yourself options. If you make this ahead of time, store it in the refrigerator. Return to room temperature before serving.
- Unsalted Butter - 2 tablespoons
- Olive oil
- Onion - 1 small, chopped
- Garlic Clove - 1, chopped
- Chicken Livers - 1/2 pound, chopped very fine
- Dry white wine - 1/2 cup
- Salt and freshly ground pepper
- Heavy (whipping) cream - 1/5 cup
- Brown gravy (veal stock reduced with herbs) - 1/2 cup
- Day-old French Bread Cubes - 1 small loaf, 1 small loaf day-old French bread, cut in 1/4-inch-thick slices
- Truffle - 1/2, shaved into very thin pieces
- Mushrooms - 2 to 3, minced and lightly sauteed in butter
- Parsley - 1-1/2 to 2 teaspoons, chopped
In a saute pan, combine 1 tablespoon of the butter and 1 tablespoon of olive oil, the onion, and the garlic. Saute until the onion is transparent. Add the chopped livers and saute over medium-high heat for 3 minutes, until rare. Add the wine, salt and pepper, and parsley. As soon as the wine evaporates, add the cream, the remaining butter, and the brown gravy. Simmer over medium-low heat for about 1 minute. Whisk gently until smooth. Set aside to cool to room temperature.
Preheat the oven to 425 F. Spread the bread slices on a baking sheet and toast in the oven for 1 minute on each side.
To serve: Mound the liver mixture in a decorative bowl and put in the center of a large serving plate. Put the truffle shavings, mushrooms, and chopped parsley in small separate bowls on the plate. Arrange crostini toasts on the plate. Set out with small pate knives.