10 chicken livers (450 g)
6 sprigs of fresh parsley, chopped
4 teaspoons of dried pimenta-da-jamaica, crushed
6 tablespoons of olive oil (90 ml)
1 clove of garlic
1/2 cup of dry white wine (120 ml)
1/4 cup of water (60 ml)
1/4 teaspoon of salt
1 pinch of black pepper
14 slices of Italian bread with 1 cm of thickness (210 g)
14 sprigs of fresh parsley (for garnish)
10 chicken livers (450 g)
6 sprigs of fresh parsley, chopped
4 teaspoons of dried pimenta-da-jamaica, crushed
6 tablespoons of olive oil (90 ml)
1 clove of garlic
1/2 cup of dry white wine (120 ml)
1/4 cup of water (60 ml)
1/4 teaspoon of salt
1 pinch of black pepper
14 slices of Italian bread with 1 cm of thickness (210 g)
14 sprigs of fresh parsley (for garnish)
Preheat the oven to 250°C (very hot)
Cut the chicken livers into small pieces
Transfer them to a bowl, add the parsley and pimenta-da-jamaica, mix well, and reserve
In a medium saucepan, heat 4 tablespoons of olive oil over high heat
Add the chicken liver and garlic and sauté, stirring occasionally with a wooden spoon, until the liver is lightly browned (about 5 minutes)
Add the white wine and water and cook, stirring occasionally, until the wine evaporates (about 5 minutes)
Season with salt and black pepper
Remove from heat and reserve
Arrange the bread slices on a baking sheet and brush with the remaining olive oil
Bake in the preheated oven until lightly toasted (about 10 minutes)
Transfer the crostini to a serving dish, cover with the chicken liver mixture, and decorate with parsley
Serve
130 calories per unit
Note: If you want, prepare the chicken liver mixture the night before, cover with plastic wrap or aluminum foil, and refrigerate
The crostini can also be made the night before
After cooling, store them in an airtight container at room temperature
To serve, arrange the crostini on a baking sheet, top each one with the chicken liver mixture, and bake in the oven until heated through
Decorate with parsley.
