Chicken Liver Crostini with Pickled Shallots

Ingredients

• 1 lb chicken livers, drained/dried/trimmed
• 1/2 cup extra virgin olive oil
• 1 small onion minced
• salt and pepper to taste
• 1 tbsp dried sage
• 1/4 cup Amaro
• 3/4 lb shallots, peeled and sliced into 1/4’’ rounds
• 1 12-oz bottle of red wine vinegar
• 1/2 cup sugar
• 1/2 cup salt
• 1 large baguette, sliced into 1/3’’ rounds

Instructions

1. 1

   --- For the Pate ---

2. 2

   Heat 1/4 cup olive oil in a large saute pan over medium-high heat.

3. 3

   Saute the onions until soft.

4. 4

   Add chicken livers in an even row; season with salt and pepper.

5. 5

   Cook without moving until thoroughly browned (4–5 minutes).

6. 6

   Flip to other side; season with salt and pepper.

7. 7

   Cook until browned (2–3 minutes).

8. 8

   Deglaze with Amaro.

9. 9

   Toss and transfer to a food processor (scraping out as much liquid from the pan as possible).

10. 10

    Pulse processor while adding a thin stream of the remaining olive oil (as needed).

11. 11

    Steady blend until smooth.

12. 12

    Remove to a bowl.

13. 13

    Add sage.

14. 14

    Season with salt and pepper to taste.

15. 15

    --- For the Shallots ---

16. 16

    Pour the vinegar into a small, deep saucepan.

17. 17

    Add the salt and sugar, stir until dissolved.

18. 18

    Add the shallots.

19. 19

    Bring to a boil; remove from heat.

20. 20

    Let rest for 20 minutes.

21. 21

    Remove shallots from the mixture and drain.

22. 22

    --- To Serve ---

23. 23

    Spread each slice of baguette with a healthy spread of liver. Top with shallot rounds.