Warm Chopped Liver Crostini With White Truffle Oil Recipes

CROSTINI WITH WHITE TRUFFLE OIL AND LAVENDER RECIPE:

Steps:

• Preheat oven to 400 degrees F.
• Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven.
• In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together.
• Spread olive mixture on the warm bread and serve immediately.
• Serve with a good red wine and enjoy!

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
• 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
• 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
• 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

WARM CHOPPED LIVER CROSTINI WITH WHITE TRUFFLE OIL

Steps:

• Separate the lobes of the livers and discard any fat or veins. In a colander set over a bowl, toss the livers with 2 tablespoons salt. Let stand for 20 minutes to drain blood. Rinse the livers thoroughly in cold water, then pat dry.
• Heat 1 tablespoon olive oil in a small nonstick skillet over moderately low heat. Add the onion and a pinch of salt and sauté until soft and translucent, about 20 minutes; do not let the onion brown. Transfer the onion to a bowl. Add the remaining 1 tablespoon olive oil to the same skillet and raise the heat to medium. When the oil is hot, add the livers, sage, and several grinds of black pepper. Sauté just until the livers feel firm but not hard, about 4 minutes. They should still be pink inside. Add the livers to the onions and let cool until just warm. Chop the liver and onions together until fine, adding the butter as you chop. Season the mixture to taste with salt, pepper, and truffle oil.
• For the garnish: Heat 1/2 inch of vegetable oil in a small saucepan over medium heat. When the oil is hot enough to sizzle when you insert the end of a wooden chopstick, add the sage leaves, a few at a time. Be careful: they will pop and splatter. Cook until the leaves become crisp, about 30 seconds. Do not let them color. Transfer them with a slotted spoon to paper towels to drain briefly.
• Spread the chopped liver on baguette toasts and top with a fried sage leaf. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, barrel-fermented white wine.

ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI

Steps:

• Preheat the oven to 350°F.
• Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
• Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
• In a large skillet, heat the 3 tablespoons of olive oil.
• Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
• Turn the livers.
• Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
• Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
• Transfer the liver mixture to a food processor and pulse until coarsely chopped.
• Scrape the chopped liver into a crock or serving bowl.
• Fold in the egg and season with salt and pepper.
• Sprinkle the chopped capers on top and serve at room temperature with the crostini.
• Enjoy!.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL RECIPE - (4.5/5)

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest. 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

CHICKEN-LIVER CROSTINI

Steps:

• Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt. Cook until livers are just cooked through, 5 to 7 minutes more. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
• Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.

CHICKEN LIVER PATE WITH WHITE TRUFFLES

Steps:

• Butter the inside of a small crock; set aside. Heat the olive oil in a large skillet over medium-low heat. Add the onion, and cook, stirring frequently, until translucent, 8 to 10 minutes. Reduce heat to low; add livers, and season with salt and pepper. Cover and cook, stirring frequently, until just cooked through, about 15 minutes. Lift livers from pan; transfer to a bowl until completely cool.
• Return pan to medium heat; add cognac. Tilt pan to ignite cognac; cook until most of the liquid has evaporated, about 4 minutes. Remove from heat; set aside until cool.
• In the bowl of a food processor, combine the reserved livers and the pan juices. Chop the truffles, and add them and the butter to food processor. Process until almost completely smooth. Season with salt and pepper. Transfer pate to prepared crock, smooth the top, cover well, and refrigerate up to 3 days, until ready to serve.

CROSTINI WITH WHITE TRUFFLES

Steps:

• Spread the bread slices lightly on one side with the butter and arrange them on a tray, buttered side up. Place in a 400-degree oven and bake about 6 minutes, until crusty but not dry. Rub the buttered side of the toast lightly with the garlic cloves.
• Toss the salad greens with 1 tablespoon of the olive oil and a dash each of black pepper and salt, and divide the greens among 6 plates. Arrange the toast on top, one slice for each serving. Sprinkle each of the slices with 1 teaspoon of the cheese and a sprinkling of black pepper and salt.
• Using a vegetable peeler or truffle slicer, shave the truffles directly over the toast, coating each piece. Then sprinkle the toast with the remaining olive oil and a dash of black pepper. Serve immediately.

CHICKEN LIVER CROSTINI

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
• Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.