Chicken Liver Crostini Recipe

Peter Hoffman’s Chicken Liver Crostini elevates a traditional savory spread into a party-worthy appetizer that’s both refined and satisfying. At its heart is an ultra-smooth chicken liver mousse — the rich, velvety texture comes from blending the livers with chilled butter and carefully cooking them just until opaque.

What separates this version from a standard pâté is the sweet sautéed Golden Delicious apples and smoky bacon garnish, which lend brightness and crunch to every bite. Brandy is flambéed with the apple mixture, adding depth and a hint of warmth that complements the liver’s earthiness. Served atop crisp, toasted baguette slices and finished with small sage leaves, these crostini balance richness with acidity and freshness, making them memorable for intimate dinner parties or large gatherings alike.

While chicken liver might intimidate some home cooks, this recipe’s methodical steps and clever flavor pairings ensure success, turning what could be an overlooked ingredient into an elegant starter. It also benefits from make-ahead preparation: Both the mousse and the apple-bacon garnish can be prepared up to two days ahead and brought to room temperature before assembling. With the right wine pairing — ideally something with bright acidity or a touch of sweetness — these crostini become a conversation starter and a showcase of classic technique with modern charm.

Suggested Pairing

One of the best partners for creamy chicken livers is, surprisingly, German Riesling — its high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the liver’s earthiness (much in the way that Sauternes goes well with foie gras).

Notes from the Food & Wine Test Kitchen

• Drying the chicken livers thoroughly before searing helps achieve a rich brown color without steaming.
• Use Golden Delicious apples for sweetness that pairs well with liver and brandy.
• Chilling the butter before adding it to the blender creates a smoother, silkier mousse.