Chicken Liver and Pancetta Crostini

Name: Chicken Liver and Pancetta Crostini
Yield: Serves 8
Ingredients: 1 3/4 ounces sliced pancetta (about 3 slices), finely diced; 1/4 cup finely diced yellow onion; 8 ounces chicken livers, deveined; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons Cognac; Extra-virgin olive oil; 4 large slices good sourdough bread; 1 garlic clove, halved; 4 fresh sage leaves, thinly sliced

January 24, 2012

My grandmother used to take whatever extra livers we had—calf, chicken, goose—and cook them with bacon and a splash of Cognac. She chopped the mixture with a mezzaluna, creating a rustic spread. I swap pancetta for the bacon and puree the mixture in a food processor to create a creamy mousse.

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