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Categories:
olive oil fresh rosemary fresh garlic white wine vinegar lemon peel chicken livers red bell pepper bamboo skewers Bread rosemary sprigs
Viewed: 23 - Published at: 2 months agoIngredients
- 1/2 cup olive oil
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 2 tablespoons minced fresh garlic
- 2 tablespoons white wine vinegar
- 1 tablespoon minced lemon peel (yellow part only)
- 12 chicken livers (about 1 pound), trimmed, halved
- 32 1 1/2-inch red bell pepper squares (from about 2 bell peppers)
- 8 bamboo skewers, soaked in water 30 minutes
- 4 6-inch pieces French bread baguette, halved lengthwise
- Fresh rosemary sprigs
Method
- Whisk first 5 ingredients in medium bowl to blend; season dressing to taste with salt and pepper.
- Transfer half of dressing to small bowl and reserve.
- Add chicken livers and pepper squares to dressing in medium bowl.
- Toss to coat well.
- Marinate 1 hour at room temperature.
- (Can be prepared 1 day ahead.
- Cover liver mixture and reserved dressing separately and refrigerate.)
- Preheat oven to 400deg;F. Alternate 4 pepper squares and 3 liver pieces on each skewer.
- Arrange on large baking sheet.
- Place bread, cut side up, on same sheet.
- Brush bread with some reserved dressing.
- Bake skewers and bread 6 minutes.
- Turn skewers over and bake skewers and bread until livers are brown and just cooked through, about 8 minutes longer.
- Place 1 toast on each plate.
- Place 1 skewer atop each toast.
- Brush lightly with remaining reserved dressing.
- Garnish with fresh rosemary, if desired.
