Chopped Chicken Liver Crostini
- ACTIVE: 30 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 6 to 8
The best chopped liver includes hard-cooked eggs. Ford Fry firmly believes this: He adds a generous amount of chopped eggs, as well as a few piquant kalamata olives to his crostini topping.
- Extra-virgin olive oil
- 1/2 pound chicken livers, trimmed
- Kosher salt
- Freshly ground pepper
- 3 shallots, finely chopped
- 2 garlic cloves, thinly sliced
- 2 tablespoons chopped pitted kalamata olives
- 1/4 cup dry white wine
- Eighteen 1/3-inch-thick slices of baguette
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 large hard-cooked eggs, coarsely chopped
- 1/3 cup chopped parsley, plus more for garnish
- 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.
- 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.
- 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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