Chicken liver crostini
1 small, chopped
1 medium, chopped
¼ medium, peeled and chopped
½ pound(s), chicken, trimmed, preferably organic
½ fl oz, or Calvados (optional)
⅛ tsp, freshly ground, or to taste
8 oz, or Italian bread, cut into 16 (1⁄2-ounce) and toasted
12 small, cornichons (optional)
- Melt the butter or margarine in a large nonstick skillet. Add the onion, shallot, and pear; cook, stirring frequently, until the onion and shallot are translucent and the pear is soft, about 5 minutes. Add the livers and brown them, breaking them apart with a spoon, until they are no longer pink and cooked through, 8–10 minutes. Remove from the heat, and let cool slightly.
- Combine the liver mixture with its liquid, the brandy or calvados, if using, the salt, and pepper in a food processor. Pulse until very smooth; transfer the mixture to a small bowl or crock. Cover tightly and refrigerate for at least 1 day or up to 5 days. Serve with the toasted bread and the cornichons, if using, on the side. Yields 2 crostini per serving.