Ranchchicken Liver Toast Recipe

Inspired by Trust

Time30m

Serves4

mostarda, radish, chervil, sourdough

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chicken Livers
In a skillet, melt the butter over medium heat. Add the chicken livers, season with salt and black pepper, and sauté for about 5-7 minutes until they are browned on the outside and slightly pink on the inside. Remove from heat and let cool slightly.
2
Toast the Sourdough
While the livers are cooking, toast the sourdough slices until golden brown and crispy.
3
Prepare the Radish and Chervil
Thinly slice the radishes and roughly chop the chervil leaves.
4
Assemble the Toast
Spread the sautéed chicken livers onto the toasted sourdough. Top with a generous dollop of mostarda, sliced radishes, and garnished with chervil.