Chicken liver crostini with pancetta from The A.O.C. Cookbook (page 36) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on August 19, 2017

    I thought this delicious but a pain to make and the smell of kitchen afterwards was not good. Frying the chicken livers is a step I never want to take again. Luckily I was taking the dish to someone else's party because I would not have wanted to have people in my kitchen after this process.

  • clcorbi on July 21, 2017

    I had leftover chicken liver paté, and most of the other ingredients for this recipe on-hand, so I decided to treat myself to these crostini for a very decadent solo dinner. I had to make two substitutions; I used prosciutto rather than pancetta, and arugula rather than frisee. Since I was scaling down a recipe for 6 to just 1 serving, I eyeballed the proportions of everything accordingly. Rather than crisping the prosciutto in the oven as directed, I just crisped it in a frying pan, since I didn't want to turn on the oven for only two slices of meat. I also toasted my bread in the toaster rather than the oven for the same reason. I dress my arugula to taste. These are very good! The bitter greens offset the rich flavor of the paté nicely. They are also fast to throw together, assuming you already have the paté made, and they look pretty. They'd be nice for entertaining.

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