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Crostini With Chicken Livers: Crostini Di Fegatini

Recipe courtesy of Emeril Lagasse, 2001. These are just wonderful and tasty.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350°F.
  • Set the baguette slices on baking sheet and lightly brush with olive oil.
  • Bake until golden brown on both sides, turning once, about 4 minutes; (alternately the bread may be browned on a grill, which will impart a lightly smoky flavor.).
  • In a large skillet melt the butter, add the onion and saute until soft about 3 minutes.
  • Add chicken livers, cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center.
  • Stir in capers and season to taste with salt and pepper.
  • Transfer the chicken liver mixture to a food processor and puree on high speed.
  • Allow to cool before spreading on crostini.
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RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"Recipe courtesy of Emeril Lagasse, 2001. These are just wonderful and tasty."
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  1. Manami
    Recipe courtesy of Emeril Lagasse, 2001. These are just wonderful and tasty.
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