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INGREDIENTS

Olive oil; for brushing
1 Shallot; finely diced
3 Bay Leaves
1 Baguette; sliced
1 1/2 lb Chicken livers
1/3 c Marsala wine
Anchovy fillets; for garnish
2 tb Capers; plus more
2 tb Unsalted butter
For garnish

Servings

INSTRUCTIONS

Clean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside. Place butter in large saute pan over medium heat. Add shallot and bay leaves, and cook until shallot is translucent. Increase heat to high; add livers and capers, and cook until liver centers are pink, 3 to 4 minutes. Using a slotted spoon, transfer livers to a plate. Reserving liquid in pan, add marsala wine. Using a wooden spoon, scrape up any brown bits. Reduce liquid by half, about 3 minutes. Remove bay leaves; transfer pan to a heat-proof surface to cool, about 1 hour. Place livers and liquid in a food processor; puree until smooth. Transfer to a covered container; chill. When ready to serve, brush bread slices with olive oil; toast. Garnish spread with additional capers and anchovy fillets; serve toasts on the side. Serves 12 to 14. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from fat); 14g Protein; 22g Carbohydrate; 254mg Cholesterol; 289mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Chicken Liver Crostini

Olive oil; for brushing 
1  Shallot; finely diced 
3  Bay Leaves 
1  Baguette; sliced 
1 1/2 lb Chicken livers 
1/3 c Marsala wine 
  Anchovy fillets; for garnish 
2 tb Capers; plus more 
2 tb Unsalted butter 
  For garnish

Clean livers of excess fat and blood vessels. Rinse under cold water,  pat dry with a paper towel, and set aside.    Place butter in large saute pan over medium heat. Add shallot and bay  leaves, and cook until shallot is translucent. Increase heat to high;  add livers and capers, and cook until liver centers are pink, 3 to 4  minutes. Using a slotted spoon, transfer livers to a plate.    Reserving liquid in pan, add marsala wine. Using a wooden spoon,  scrape up any brown bits. Reduce liquid by half, about 3 minutes.  Remove bay leaves; transfer pan to a heat-proof surface to cool,  about 1 hour.    Place livers and liquid in a food processor; puree until smooth.  Transfer to a covered container; chill.    When ready to serve, brush bread slices with olive oil; toast. Garnish  spread with additional capers and anchovy fillets; serve toasts on the  side.    Serves 12 to 14.    Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted  for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from  fat); 14g Protein; 22g Carbohydrate; 254mg Cholesterol; 289mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 1/2 Fat; 0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 12 servings

Calories: 175
Calories from Fat: 129 (74%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.2g
Cholesterol 223.7mg		69 %
Sodium 41.8mg		1 %
Potassium 145.3mg		4 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.6g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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