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.
Slideshow:More Great Bruschetta and Crostini
Extra-virgin olive oil
1/2 pound chicken livers, trimmed
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
How to Make It
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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