Appetizers & Starters > Canapés & Crostini > Meat-Based Canapés > Chicken Salad Crostini

Spicy Chicken Liver Crostini with Balsamic Glaze

A sophisticated and flavorful appetizer featuring sauteed chicken livers seasoned with spices and served on toasted crostini with a drizzle of balsamic glaze. Perfect for adventurous palates and elegant gatherings. The slight bitterness of the liver is balanced beautifully by the sweetness of the glaze.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
12-16 crostini
Ingredients
  • 1 lb (cleaned and trimmed) Chicken Livers
  • 3 tablespoons Olive Oil
  • 1 (minced) Shallot
  • 2 cloves (minced) Garlic
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon (or more to taste) Red Pepper Flakes
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Dry Sherry or Red Wine
  • 1 loaf Baguette
  • to taste Balsamic Glaze
  • for garnish Fresh Rosemary

Prepare the Chicken Livers

Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible connective tissue or veins. Cut larger livers into smaller, bite-sized pieces.

Cook the Chicken Livers

Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and cook until softened, about 2-3 minutes.

Add the minced garlic, dried thyme, and red pepper flakes to the skillet and cook for another minute until fragrant.

Add the chicken livers to the skillet and cook, stirring occasionally, until they are browned on the outside and still slightly pink in the center, about 5-7 minutes. Be careful not to overcook them, or they will become tough.

Season with salt and black pepper. Pour in the dry sherry or red wine and let it simmer for a minute, scraping up any browned bits from the bottom of the skillet.

Prepare the Crostini

Preheat your oven to 375°F (190°C).

Slice the baguette into 1/2-inch thick rounds. Arrange the slices on a baking sheet.

Bake for 8-10 minutes, or until the crostini are lightly golden and crispy. Remove from oven and let cool slightly.

Assemble the Crostini

Spoon a portion of the cooked chicken livers onto each toasted crostini.

Drizzle with balsamic glaze and garnish with fresh rosemary sprigs.

Serve immediately and enjoy!

← Spiced Lamb Crostini with Yogurt Sauce Spicy Tuna and Olive Crostini →

FAQ

  • Can I use chicken liver pate instead of cooking chicken livers?

    Yes, you can use chicken liver pate for a simpler version. Just spread the pate on the crostini and drizzle with balsamic glaze.
  • What if I don't like spicy food?

    Reduce or omit the red pepper flakes. You can also add a pinch of smoked paprika for a different flavor profile.
  • Can I make this ahead of time?

    It is best to serve the crostini immediately after assembling. The chicken livers can be prepared ahead of time and reheated gently before serving.