Chicken Liver Crostini with Sage
Inspired by techniques from NYT Cooking.
Crisp baked crostini spread with a smooth, savoury chicken liver pâté seasoned with garlic, sage and anchovy, each crowned with a fresh sage leaf.
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Method
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Equipment
- oven
- baking tray
- pastry brush
- frying pan
- instant-read thermometer
- food processor or stick blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 218 kcal |
| Protein | 11 g |
| Carbohydrate | 16.6 g |
| of which sugars | 1.4 g |
| of which free sugars | 1.4 g |
| Fat | 11.9 g |
| of which saturates | 2.1 g |
| Fibre | 0.9 g |
| Salt | 0.95 g |
Protein per 100 kcal
5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Crostini
- 12 baguette slices, 1 cm thick about 180 g
- 1 tbsp olive oil, for brushing
Liver spread
- 250 g chicken livers, trimmed of sinew and patted dry
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 4 fresh sage leaves, chopped
- 3 anchovy fillets in oil, drained
- 1 tsp fresh lemon juice
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
To finish
- 12 small fresh sage leaves, to garnish
- 1
Crostini. Heat the oven to 180 °C (160 °C fan). Brush the bread slices lightly with oil and bake for 10-12 minutes, until crisp with golden edges. Baking dries them right through, so they stay crunchy under the soft spread.
- 2
Sear the livers. Heat the 3 tbsp oil in a frying pan over medium-high heat. Lay the livers in a single layer and cook for 2-3 minutes a side, until well browned outside; dry livers in an uncrowded pan brown instead of stewing.
- 3
Finish cooking. Turn the heat down, add the garlic and chopped sage and cook for 1-2 minutes more, until the livers are no longer pink in the centre and read 74 °C. Lower heat lets the middle cook through without the garlic burning.
- 4
Blend. Scrape everything, including the pan oil, into a food processor with the anchovies, lemon juice, salt and pepper, and blend until smooth. Taste and adjust; the anchovies melt into the spread and add depth rather than a fishy taste.
- 5
Assemble. Spread a heaped tablespoon of pâté on each crostino and press a sage leaf on top. Serve warm or at room temperature, when the flavour is fullest.
Storage
Keep the pâté covered in the fridge for up to 2 days; bring it to room temperature before spreading. Crostini keep in an airtight tin for 3 days. Do not freeze the assembled crostini. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
