Italian Chicken Liver Crostini
with Grilled Apples and Sage
|Saturated Fat Acids||1.4 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Cut bread into thin slices. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the middle rack until golden brown, about 12 minutes.
Meanwhile, rinse and trim chicken livers. Cut in half.
Rinse and core apples and cut into 5 mm (approximately 1/4-inch) pieces.
Peel onions and slice into rings.
Heat olive oil in a skillet and quickly cook liver slices over high heat in 2 batches. Season with salt and pepper and remove livers from skillet.
Add apples and onions to the skillet and sauté for 6-8 minutes while stirring.
Rinse sage, shake dry, pluck 8 leaves and chop. Add chopped sage to skillet with white wine and balsamic vinegar.
Bring mixture to a boil and add the liver slices. Season with salt and pepper and boil for 1 minute. Arrange bread slices an a plate and serve with liver and apples.