Food & Wine

spinner

Chicken Liver Crostini

Rate & Review

(139 people have added this recipe to their favorites.)

“Every good chicken has a good liver,” says Peter Hoffman. “Sometimes I eat the liver myself as the cook’s reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe.” His beautifully silky puree is accented with sweet sautéed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. For a healthier version, omit the 4 tablespoons of chilled butter in Step 4.

slideshow More Amazing Hors d’Oeuvres

Pairing Suggestion

One of the best partners for creamy chicken livers is, surprisingly, German Riesling—its high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the liver’s earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.

Chicken Liver Crostini

(139 people have added this recipe to their favorites.)
Log in or sign up to review

Chicken Liver Crostini

Email this recipe

Chicken Liver Crostini

This recipe has not yet been reviewed.

MARKETPLACE

 

207