Crostini with chicken livers and thyme

all details

If you like chicken livers, you'll love this classic Tuscan appetiser, spiked with anchovy and capers. Turn it into a meal by adding furls of prosciutto, or serving with the white bean soup.

Crostini with chicken livers and thyme
Photo: Marina Oliphant

Ingredients

  • 400g chicken livers
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 shallots, finely sliced
  • 2 tsp thyme leaves
  • Sea salt and black pepper
  • 60ml white wine or chicken stock
  • 2 tsp tomato paste
  • 2 anchovy fillets
  • 1 tbsp small capers, rinsed
  • 4 slices day-old sourdough bread orciabatta
  • 2 tbsp extra-virgin olive oil
  • Handful of rocket leaves

Method

Heat the grill for the bread. Trim and clean the chicken livers of any icky bits. Melt the butter and oil in a frying pan, add the shallots and cook gently for three minutes over a medium heat. Add the chicken livers, thyme, sea salt and black pepper and cook for three minutes, tossing well. Add the white wine or chicken stock, tomato paste, anchovies and capers, raise the heat and cook for two minutes, stirring. The livers should be faintly pink inside. Tip the contents into a food processor and whiz to a rough paste. Grill the bread on both sides. Brush with olive oil, then top with the chicken liver mixture, scatter with a little extra black pepper, add a thatch of rocket and serve.

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  • Main Ingredients - Chicken
  • Cuisine - Italian

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