Crostini With House Made Chicken Liver Mousse Recipe

Prepare the Baguette

Preheat your oven to 200°C (400°F). Slice the baguette into 1/2 inch thick slices.

Brush with Olive Oil

Place the baguette slices on a baking sheet and brush one side of each slice with olive oil. Sprinkle with salt and freshly ground black pepper.

Toast the Crostini

Bake in the preheated oven for about 10-12 minutes, or until golden brown and crispy. Remove from oven and set aside to cool.

Prepare the Chicken Livers

Rinse the chicken livers under cold water and remove any connective tissue or fat. Pat dry with paper towels.

Cook Shallots and Garlic

In a large skillet, melt 50g of butter over medium heat. Add finely chopped shallots and minced garlic, and cook until softened, about 3-4 minutes.

Cook Chicken Livers

Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink inside, about 5-7 minutes.

Deglaze the Pan

Pour in the brandy and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

Blend the Mixture

Remove the skillet from heat. Add the remaining 50g of butter, thyme, salt, and pepper. Transfer the mixture to a food processor and blend until smooth.

Add Heavy Cream

Slowly add the heavy cream to the blended mixture while processing until fully incorporated and smooth.

Chill the Mousse

Transfer the chicken liver mousse to a serving dish or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours to set.