Chicken Liver Crostini

Step 1

Slice the baguette into 1/2-inch rounds and brush both sides with 1 tbsp olive oil. Toast in a 400°F oven until golden and crisp, about 8 minutes.

Step 2

Trim any sinew from the 8 oz chicken livers and pat dry. Season with 1/2 tsp salt.

Step 3

Melt 2 tbsp butter in a skillet over medium-high heat. Add the livers and cook until browned outside but still pink inside, about 4 minutes per side. Transfer to a plate.

Step 4

In the same skillet, add 1 tbsp olive oil and the sliced mushrooms. Cook over medium-high, stirring occasionally, until browned and tender, about 6 minutes. Add 1 minced garlic clove and 1 tsp thyme, cook 1 minute more.

Step 5

Return livers to the skillet with 1 tbsp butter and 1/2 tsp salt. Mash with a fork until spreadable, about 2 minutes.

Step 6

Spread the liver mixture onto the toasted baguette slices. Top with the mushrooms and sprinkle with remaining thyme.

Step 7

Serve warm, garnished with extra thyme if desired.