Chicken liver crostini

Rachel Allen shows how easy it is to make chicken liver crostini - that retro, yet popular-as-ever, finger food.
By Rachel Allen
Chicken liver crostini
  • Rating:
  • Effort: easy


  • 150 g chicken livers, with any membrane or fatty bits removed
  • 1 tbsp olive oil
  • 2 tbsp marsala, or port or brandy
  • 1 clove garlic, crushed
  • 1 tsp sage, or thyme (slightly less for rosemary)
  • 75 g butter
  • 1 baguette, for toasting


1. Heat the olive oil in a frypan and cook the livers over medium heat. Be careful not to overcook, otherwise the livers will be tough. The livers are cooked when they are still lightly pink in the centre.

2. Transfer the cooked livers to a food processor and process until smooth. Take the same frypan (do not wash first) and put back on the heat. Carefully add the alcohol, garlic and herbs. The pan will flame so to do this careful, stand back and hold the bottle of alcohol at a distance from the pan. If you prefer, you can cook the alcohol in a high-sided saucepan with the garlic and herbs for 2 minutes, and proceed as normal.

3. Pour the flamed alcohol into the food processor, scraping out the dark bits stuck to the pan from cooking the livers. Process again, then leave to cool.

4. When cool, add the butter, and process again until smooth and incorporated. Season.

5. Serve with slices of toasted baguette

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