Warm Chopped Liver Crostini With White Truffle Oil Recipes

ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI

Steps:

• Preheat the oven to 350°F.
• Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
• Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
• In a large skillet, heat the 3 tablespoons of olive oil.
• Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
• Turn the livers.
• Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
• Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
• Transfer the liver mixture to a food processor and pulse until coarsely chopped.
• Scrape the chopped liver into a crock or serving bowl.
• Fold in the egg and season with salt and pepper.
• Sprinkle the chopped capers on top and serve at room temperature with the crostini.
• Enjoy!.

CHICKEN-LIVER CROSTINI

Steps:

• Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
• Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL RECIPE - (4.5/5)

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest. 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

WARM CHOPPED LIVER CROSTINI WITH WHITE TRUFFLE OIL

Steps:

• Separate the lobes of the livers and discard any fat or veins. In a colander set over a bowl, toss the livers with 2 tablespoons salt. Let stand for 20 minutes to drain blood. Rinse the livers thoroughly in cold water, then pat dry.
• Heat 1 tablespoon olive oil in a small nonstick skillet over moderately low heat. Add the onion and a pinch of salt and sauté until soft and translucent, about 20 minutes; do not let the onion brown. Transfer the onion to a bowl. Add the remaining 1 tablespoon olive oil to the same skillet and raise the heat to medium. When the oil is hot, add the livers, sage, and several grinds of black pepper. Sauté just until the livers feel firm but not hard, about 4 minutes. They should still be pink inside. Add the livers to the onions and let cool until just warm. Chop the liver and onions together until fine, adding the butter as you chop. Season the mixture to taste with salt, pepper, and truffle oil.
• For the garnish: Heat 1/2 inch of vegetable oil in a small saucepan over medium heat. When the oil is hot enough to sizzle when you insert the end of a wooden chopstick, add the sage leaves, a few at a time. Be careful: they will pop and splatter. Cook until the leaves become crisp, about 30 seconds. Do not let them color. Transfer them with a slotted spoon to paper towels to drain briefly.
• Spread the chopped liver on baguette toasts and top with a fried sage leaf. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, barrel-fermented white wine.