Active Time
30 MIN
Total Time
50 MIN
Yield
Serves : 6 to 8

How to Make It

Step 1    

In a large cast-iron skillet, heat 2 tablespoons of olive oil. Season the livers with salt and pepper and cook over high heat until browned on one side, 4 minutes. Turn the livers and add the shallots, garlic and olives. Cook over moderately high heat, stirring occasionally, until the livers are barely pink inside, 4 minutes longer. Add the wine and cook over moderate heat until reduced by half, 2 minutes. Scrape into a food processor and let cool.

Step 2    

Preheat the oven to 350°. Arrange the baguette slices on a baking sheet and brush with olive oil. Bake for about 10 minutes, until golden.

Step 3    

Pulse the livers until coarsely chopped. Transfer to a bowl and mix in the mayonnaise and mustard. Fold in the eggs and the cup of parsley; season with salt and pepper. Top the toasts with the chopped liver mixture, garnish with additional parsley and serve.

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