SLIDESHOWS: Antipasti

Chicken Liver Crostini

“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.

More Amazing Hors d’Oeuvres

Go to recipe (2 of 10)

Subscribe to Food & Wine magazine