Chicken Liver Crostini

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  • 50g butter
  • 200g chicken livers, cleaned and quartered
  • 8 sage leaves
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon tiny capers
  • 3 anchovy fillets chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 8 thick slices French bread/baguette
  • extra virgin olive oil
  • 1 clove garlic, sliced in half


Preheat oven to 200 C. Melt the butter in a frying pan and fry the liver with the sage for a few minutes – taking care not to overcook. Add the vinegar, capers, anchovies and parsley and increase the heat and reduce the liquid.  Transfer the mixture to a food processor or blender and process until finely chopped but not smooth. Brush one side of the breadsticks with olive oil, crisp these on a baking tray in the oven. Rub the garlic halves over the warm crostini and then pile on the liver mixture. Serve immediately

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