Chicken Liver and Sage Crostini

Ingredients for Chicken Liver and Sage Crostini

• 45ml olive oil

• 12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage

• 80g finely chopped red onion

• 1 garlic clove, minced

• 230g (about 240ml ) chicken or turkey livers, finely chopped

• 40g Madeira

• 1/2 teaspoons coarse kosher salt

• 1/4 teaspoons freshly ground black pepper

• 12 baguette slices, toasted

• Additional whole sage leaves (optional)

How to make Chicken Liver and Sage Crostini

Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.