Chicken Liver Crostini

Categories: Sides & Salads, Starters

Serves: 4-6 Preparation time: 20 Cooking time: 15



  • 450g Chicken livers
  • 6 tbsp Filippo Berio extra virgin olive oil
  • 1 onion, peeled & diced
  • 4 sage leaves
  • 1 sprig rosemary, chopped
  • 1 anchovy fillet, chopped
  • 1 tbsp capers
  • 60ml brandy
  • 1 ciabatta


  1. Trim the chicken livers and remove all of the sinew
  2. In a large frying pan, warm 2tbsp olive oil. Add the onion, sage, rosemary and cook over a medium heat for 10 minutes, stirring often, until the onion is soft but not coloured
  3. Stir in the anchovy and drained capers and cook over a low heat for 5 minutes. Remove the pan and set aside.
  4. In a separate pan, heat the remaining olive oil and when hot, add the chicken livers and season with salt and black pepper. Cook for 2 minutes until the chicken livers are just pink inside.
  5. Stir the onion mixture into the chicken livers and add the brandy. Cook until the brandy is evaporated. Remove and season to taste.
  6. Put the chicken liver mixture into a food processor and pulse briefly until you have a coarse texture.
  7. To make the crostini: thinly slice the ciabatta, brush with olive oil and griddle both sides. Top with the chicken livers and a drizzle of Filippo Berio Extra Virgin Olive Oil

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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