1107-BA-ATM1-02
Recipe information
Yield
Makes 12 Servings
Ingredients
3
tablespoons olive oil
12
medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage
1
/2 cup finely chopped red onion
1
garlic clove, minced
8
ounces (about 1 cup) chicken or turkey livers, finely chopped
1
/4 cup Madeira
1
/2 teaspoon coarse kosher salt
1
/4 teaspoon freshly ground black pepper
12
baguette slices, toasted
Additional whole sage leaves (optional)
Need to make a substitution?
Preparation
Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.