Instructions
Preheat the oven to 400°. Brush the baguette slices on both sides 1 1/2 tablespoons of the olive oil. Arrange the slices on a rimmed baking sheet and bake until browned, about 10 minutes.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the chicken livers in a single layer, season with the salt and pepper and cook over high heat for 1 minute. Carefully turn the livers (they tend to spatter) and cook until very rosy within, about 1 minute longer. Transfer the chicken livers to a plate.

In a small bowl, mix the ketchup with the balsamic vinegar and water.

Add the shallots to the skillet and cook for 30 seconds. Stir in the balsamic sauce and raisins, then add the chicken livers and cook just until warmed through. Spoon the livers onto the toasts and transfer to a platter. Sprinkle with the chives and serve at once.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 20 pieces
     Food & Wine magazine, December 2004

notes:  Recipe by Jacques Pépin. For more recipes by Jacques Pépin visit foodandwine.com/pepin

Cuisine:

Main Ingredient: