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Have you made Peppered Chicken Liver, Sage, And Fried Onion Bruschetta?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 288
% Daily Value**
Total Fat 27g
Saturated Fat 7g
Unsaturated Fat 3g
Cholesterol 203mg
Sodium 783mg
Total Carbohydrate 5g
Dietary Fiber 0g
Sugars 0g
Protein 7g
Vitamin A  11%Vitamin C  10%
Calcium  1%Iron  26%
Potassium  2%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Peppered Chicken Liver, Sage, And Fried Onion Bruschetta

Recipe Tags: Poultry Recipes

Date Added: July 17, 2009


1/4 Cup Extra Virgin Olive Oil
1 Teaspoon Coarse Salt
1 Clove Of Garlic
2 Tablespoons Vegetable Oil
1 Onion halved lengthwise
2 Cloves Of Garlic sliced
1/2 Pound Chicken Liver trimmed and halved
2 Leaves Sage minced, or 1/4
1 Teaspoon Ground Pepper or to taste
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1. In a large skillet heat oil over moderately high heat until hot but not smoking and in it saute onion, stirring, until golden.

2. Transfer onion with a slotted spoon to paper towels to drain.

3. Pat chicken livers dry. Add garlic to skillet and cook over moderate heat, stirring, until pale golden.

4. Add chicken livers and saute over moderately high heat until golden and just springy to the touch, about 1 1/2 to 2 minutes on each side.

5. Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely puree.

6. Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves.

7. To make toasts: Prepare grill or preheat broiler.

8. With a serrated knife cut bread crosswise into 1/2-inch-thick slices.

9. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside.

10. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden.

11. Rub toasts with garlic on one side and lightly brush same side with oil.

12. Toasts may be made 1 week ahead and kept in an airtight container.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Garlic, Onion, Olive Oil allergies.
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