🍽️ Crostini with Liver Paste

Name: Crostini with Liver Paste
Total time: 30 min
Yield: 4 servings
Ingredients: 8 fresh chicken livers; 1 shallot; 1 carrot; 1 stalk celery; 2 tbsp parsley (finely chopped); 1 clove garlic; 2 butter; 3 tbsp olive oil; 125 ml dry white wine; salt; pepper (from the mill); 2 lemon juice; 1 tbsp small capers; 1 tsp anchovy paste; 125 ml rich meat broth; 12 slices ciabatta; finely chopped basil (for garnish)

450 kcal · 30 min · 4 servings

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Ingredients

8 fresh chicken livers
1 shallot
1 carrot
1 stalk celery
2 tbsp parsley (finely chopped)
1 clove garlic
2 butter
3 tbsp olive oil
125 ml dry white wine
salt
pepper (from the mill)
2 lemon juice
1 tbsp small capers
1 tsp anchovy paste
125 ml rich meat broth
12 slices ciabatta
finely chopped basil (for garnish)

Instructions

1. Rinse the liver under running water and pat it dry.
2. Peel the shallot and chop it into very small cubes.
3. Wash the celery and cut it into small pieces.
4. Heat butter in a pan and sauté the shallot until translucent.
5. Fry the liver pieces in the pan.
6. Deglaze the pan with wine and let the liquid evaporate completely.
7. Season the mixture with salt and pepper.
8. Add the chopped parsley, capers, and pressed garlic.
9. Stir in one tablespoon of lemon juice.
10. Add the broth and mash everything with a fork into a coarse paste.
11. Taste the liver paste again and adjust seasoning with salt and pepper.
12. Place the bread slices on a baking tray.
13. Drizzle the bread with olive oil.
14. Toast the slices in the oven at 200 degrees Celsius until golden brown.
15. Remove the crostini from the oven.
16. Spread the liver paste onto the toasted bread slices.
17. Garnish the crostini with fresh basil.
18. Serve the finished crostini.

Nutrition per serving

kcal: 450
Protein: 20 g · Fett/Fat: 30 g · Carbs: 30 g