Chicken Liver and Sage Crostini
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- 1/2 cup finely chopped red onion
- 1/4 cup madeira
- 1 garlic clove, minced
- Carbohydrate 14 g(5%)
- Cholesterol 157 mg(52%)
- Fat 10 g(15%)
- Fiber 2 g(7%)
- Protein 10 g(19%)
- Saturated Fat 2 g(9%)
- Sodium 198 mg(8%)
- Calories 183
Preparation Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.
Preparation Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.
