Crostini of Chicken Livers and Shiitake

Name: Crostini of Chicken Livers and Shiitake
Yield: 12 toasts, to serve 6 as an appetizer, 3 or 4 with a meal
Cuisine: Italian
Ingredients: ¼ pound shiitake; 4 tablespoons full-flavored olive oil; 6 juniper berries, crushed; 2 tablespoons chopped onion; 5 ounces chicken livers, cleaned and quartered; Salt and pepper; Salt and pepper; About 12 slices firm country-style Italian whole-wheat or white bread cut ¼-½ inch thick; About 12 slices firm country-style Italian whole-wheat or white bread cut ¼-½ inch thick

Preparation info

12 toasts, to serve
6
as an appetizer with a meal

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Crostini—slices of toasted crusty bread spread with an intensely flavored savory topping—are among the most blessed of Italian culinary inventions. The unorthodox combination that follows can open a rustic meal or accompany a hefty vegetable soup.

Ingredients

¼ pound shiitake
4 tablespoons full-flavored olive oil
6

Americas
Europe
France
United States
Italy
Starter
Spring
Autumn
Mediterranean

Method

Wipe the mushroom caps clean; remove stems and slice thin. Heat 2 tablespoons oil in a skillet and stir in stems, juniper berries, and onion; cook over moderately low heat, covered, for 5 minutes.
Chop caps coarse and add with 1 tablespoon more oil. Cook over modera