Chicken Liver Crostini

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Yield: 24 appetizers Prep 20 mins Bake 400°F 5 mins


  • 2 narrow loaves Italian or French bread, sliced into 12 slices each
  • 1 tablespoon  olive oil
  • 1/2 pound  chicken livers, trimmed
  • 1/2 teaspoon  ground sage
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 tablespoon  butter
  • 1/4 cup  minced onion
  • 2 tablespoons  brandy
  • 1 tablespoon  chopped fresh parsley


1. Preheat oven to 400 degree F. Arrange the sliced bread on 2 cookie sheets and bake for 5 to 8 minutes or until lightly toasted, turning once.

2. Heat oil in a medium skillet over high heat. Add chicken livers. Sprinkle with sage, salt, and pepper. Cook, stirring, until livers are browned. Transfer to a medium bowl. Melt the butter in the skillet. Add onion and cook about 3 minutes or until tender. Return livers to skillet with brandy, then cook over high heat until brandy is evaporated. Remove from heat and mash with a spoon until blended. Spread 1 tablespoon liver mixture on each toast slice and sprinkle with parsley. Makes 24 appetizers.

Nutrition Facts

  • cal.(kcal)115,
  • Fat, total(g)2,
  • chol.(mg)65,
  • sat. fat(g)1,
  • carb.(g)17,
  • pro.(g)5,
  • sodium(mg)254,
  • Percent Daily Values are based on a 2,000 calorie diet
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