Preheat the oven to 350°. Lightly brush the baguette slices with the 2 tablespoons of olive oil and arrange on a baking sheet. Toast the slices for 15 minutes, or until golden and crisp.
Meanwhile, in a small saucepan, cover the beet with cold water and bring to a boil. Cook over moderate heat until tender when pierced with a knife, about 20 minutes. Drain and let cool. Peel the beet and cut it into 1/4-inch dice.
In a medium bowl, combine the onion with 2 teaspoons of the vinegar and a generous pinch each of salt and pepper and let stand for 20 minutes. Stir in the beet, tomato, radicchio and 1 tablespoon of the oil. Let the beet salsa stand at room temperature for 1 to 3 hours.
In a large, heavy skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chicken livers, season with salt and pepper and cook over high heat until browned, about 1 minute; transfer to a plate. Add the remaining 1 tablespoon of olive oil to the skillet along with the ginger and cloves and cook until fragrant. Add the apple juice and the remaining 1 teaspoon of red wine vinegar and cook, scraping up the browned bits from the bottom of the pan, until thickened, about 3 minutes. Return the chicken livers to the skillet, season with salt and pepper and toss gently until the livers are just rosy within, about 1 minute longer. Cut the chicken livers into 1 1/2-inch pieces.
Arrange the crostini on a large platter and top with the chicken livers. Spoon the pan drippings over the livers, then carefully spoon the beet salsa on top and serve immediately.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.