Ingredients: 10 chicken livers (450 g)
6 sprigs of fresh parsley, chopped
4 teaspoons of dried thyme
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, 1 cm thick (210 g)
14 leaves of fresh parsley (for garnish)
Ingredients: 10 chicken livers (450 g)
6 sprigs of fresh parsley, chopped
4 teaspoons of dried thyme
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, 1 cm thick (210 g)
14 leaves of fresh parsley (for garnish)
Preheat the oven to 250°C (very hot)
With a sharp knife, finely chop the chicken livers
Transfer them to a bowl and mix with the parsley and thyme. Reserve
In a medium pan, heat 4 tablespoons of olive oil over high heat
Add the chicken livers and garlic, stirring occasionally with a wooden spoon, until they're lightly browned (about 5 minutes)
Pour in the white wine and water, and cook, stirring occasionally, until the liquid evaporates (about 5 minutes)
Season with salt and black pepper
Set aside
Distribute the bread slices on a baking sheet and brush with the remaining olive oil
Bake in the preheated oven until lightly browned (about 10 minutes)
Transfer the crostini to a serving platter, top with the chicken liver mixture, and garnish with fresh parsley
Serve.
