Chicken Liver Crostini with Pickled Eggs

Name: Chicken Liver Crostini with Pickled Eggs
Yield: Makes 12
Ingredients: 1 1/2 cups red wine vinegar; 1/2 cup water; 2 large shallots, sliced into rounds; 4 fresh thyme sprigs; 4 whole cloves; 1 bay leaf; 1 tablespoon salt; 1 1/2 teaspoons sugar; 6 hard-boiled eggs, peeled; 1/2 cup olive oil plus additional for brushing bread; 4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme, divided; 4 garlic cloves; 3 peeled, 1 minced; 2 bay leaves, divided; 1/2 teaspoon salt; 1 chicken heart and 1 chicken gizzard, trimmed; 6 ounces chicken livers, deveined; 2 tablespoons (1/4 stick) butter; 1 cup finely chopped onion; 1/4 cup dry white wine; 3 tablespoons ruby Port; 12 1/3-inch-thick diagonal baguette slices

By Daniel Patterson

February 9, 2010

Chicken Liver Crostini with Pickled EggsPatricia Heal

The tanginess of the homemade pickled eggs (they're easy!) balances the richness of the chicken liver. Timing note: Begin making the eggs at least one day ahead.

Test-kitchen tip:

Chop up leftover pickled eggs and mix them into your favorite tuna salad or Cobb salad recipe.

Recipe notes

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