| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Italian |
August 1994 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; halved lengthwise |
|
|
; and sliced thin |
| 1/2 |
lb |
Chicken livers; trimmed and halved |
| 2 |
lg |
Garlic cloves; sliced |
| 2 |
lg |
Fresh sage leaves; minced, or 1/4 |
|
|
; teaspoon dried, |
|
|
; crumbled, plus 16 |
|
|
; small fresh leaves |
|
|
; for garnish |
| 1 |
ts |
Freshly ground black pepper; or to taste |
| 1 |
ts |
Coarse salt |
|
|
A pinch of ground allspice; or to taste |
|
|
A; (24-inch-long) loaf |
|
|
; of crusty Italian |
|
|
; or French bread |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
FOR 16 TOASTS
In a large skillet heat oil over moderately high heat until hot but not
smoking and in it saute onion, stirring, until golden. Transfer onion with
a slotted spoon to paper towels to drain.
Pat chicken livers dry. Add garlic to skillet and cook over moderate heat,
stirring, until pale golden. Add chicken livers and saute over moderately
high heat until golden and just springy to the touch, about 1 1/2 to 2
minutes on each side. Stir in minced or crumbled sage, pepper, salt, and
allspice and in a food processor coarsely puree. Mound about 2 teaspoons
chicken liver mixture on oiled side of each toast and garnish with onions
and sage leaves.
To make toasts:
Prepare grill or preheat broiler.
With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill
slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes
on each side, or until golden brown and crisp outside but still soft
inside. Alternatively, slices may be broiled in batches under a broiler
about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts
with garlic on one side and lightly brush same side with oil. Toasts may be
made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
Makes 16 bruschetta..
Gourmet August 1994
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