posted by Mai 04-22-102 8:09 AM
Gourment CL Toasts (Crostini)
1 pound chicken livers
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup sliced red onions
2 teaspoons minced garlic
1/2 teaspoon dried sage, crushed
8 juniper berries, crushed
2/3 cup sweet vermouth
12 slices Italian-style bread cut into 1/2-inch slices
To clean livers: Remove any dark or green spots and separate the 2 lobes of the livers. Dry the livers with a paper towel.
To prepare livers: Heat the olive oil in a large skillet and season the livers with the salt and pepper. When the oil is hot, add the livers to the pan one at a time, taking care not to overcrowd the pan. If necessary, cook the livers in 2 batches. Cook the livers over high heat until browned, 2 to 3 minutes, then turn and cook until springy to the touch, another 1 to 2 minutes. The livers should be rosy pink inside. Remove them from the pan using a slotted spatula. Lift them from the pan and set aside.
Reduce the heat to medium and add the onions, garlic, sage, and juniper berries to the pan. Cook until the onions are translucent, about 5 minutes. Add the vermouth and, with a wooden spoon, scrape up any browned bits that may have collected in the pan. Reduce the liquid until syrupy, 1 to 2 minutes.
In a food processor or blender, puree the livers with the onions until smooth. Place the puree in a bowl and refrigerate for 2 or 3 hours. This dish may be prepared a day ahead.
When ready to serve, toast or grill the sliced bread, spread 1 to 2 tablespoons of the chicken livers on the warm bread, and serve.