Chicken Liver Spread on Baguette

Ingredients

• 300 g chicken liver
• 2 shallots
• 1 EL Butter
• 20 ml cognac
• 125 ml whipping cream
• 1 EL pickled green pepper (jar)
• Salt
• pepper (ground)
• 1 baguette
• parsley (for garnish)

Instructions

1. 1.

   Separate and clean the chicken livers, removing fat, skin, and tendons. Peel and finely chop the shallots; sauté in hot butter in a pan until translucent. Add the chicken livers and cook over low heat for 2–3 minutes per side until pink. Season with salt and pepper, pour in cognac, stir briefly, set aside to cool.

2. 2.

   Blend the cooled chicken livers with cream using an immersion blender. Stir in green peppercorns and adjust seasoning.

3. 3.

   Slice the baguette and toast or roast in the oven. Spread the creamy mixture on the crostini, garnish with parsley, and serve.