Crostini W/chopped Liver Recipe
Make Crostini W/chopped Liver Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chopped Liver
Crostini
Method
Chopped Liver
- 1
Prepare livers
Rinse chicken livers under cold water and pat dry thoroughly with paper towels. Trim any connective tissue, greenish bits, or large veins and cut livers into uniform pieces (about 1-inch) so they cook evenly.
- 2
Sweat the onion
In a large skillet over medium-low heat, melt 1 tablespoon butter with the vegetable oil. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent and beginning to caramelize, about 12–15 minutes. Remove half the cooked onion and set aside to fold into the finished spread for texture.
- 3
Sear the livers
Increase heat to medium-high. Add remaining 1 tablespoon butter to the skillet. Add the trimmed livers in a single layer, spacing them so they sear rather than steam. Sear undisturbed 1–2 minutes until brown, flip and cook another 1–2 minutes. Livers should be slightly pink in the center — overcooking makes them dry and grainy.
- 4
Finish cooking & deglaze
Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add the vinegar and scrape the pan to deglaze, cooking 30–60 seconds to lift browned bits and cook off most vinegar. Turn off heat and let cool 5 minutes.
- 5
Process to a spread
Coarsely chop the hard-boiled eggs. In a food processor combine the seared livers, reserved sautéed onion, chopped eggs, remaining 1/4 tsp salt, remaining 1/2 tsp pepper, and 1–2 tablespoons chicken broth if desired for looser texture. Pulse in short bursts until you reach a coarse, slightly chunky paste (or smoother if preferred). Taste and adjust seasoning with more salt, pepper, or an extra teaspoon of vinegar if it needs brightness.
- 6
Finish & garnish
Transfer chopped liver to a serving bowl. Stir in thinly sliced chives or scallions. If making ahead, cover and chill — flavors meld and the spread firms slightly when cold. Bring to room temperature before serving for best flavor.
Crostini
- 7
Slice and oil the bread
Preheat oven to 400°F (200°C). Slice the baguette on a diagonal into 1/3-inch thick slices. Arrange slices in a single layer on a baking sheet. Brush both sides lightly with extra-virgin olive oil and sprinkle with a little flaky salt.
- 8
Toast
Bake in the preheated oven until edges are golden and crisp, 8–10 minutes, flipping halfway through for even browning. For extra color, broil 30–60 seconds at the end while watching carefully.
- 9
Garlic rub & serve
Remove crostini from oven and, while still warm, rub the cut side of the garlic clove over each slice to impart a gentle garlic aroma. Let cool slightly. Spoon or spread about 1–2 tablespoons of chopped liver onto each crostini and garnish with additional chives if desired.