Chicken Liver Mousse Crostini

I felt like I had won the lottery on Saturday, when I found these organic, free range chicken livers. Oh what luck! I love chicken livers, especially when they're all whipped up and luscious. Since I had loads of pickled vegetables leftover from my banh mi experiment, I naturally thought to create a mini banh mi amuse bouche. Banh mi is commonly made with pork pate, so a creamy chicken liver mousse would be a nice substitute. Here I toasted up some sliced baguette and topped each with a quenelle of mousse, daikon, carrots, jalapeƱo and cilantro. The acid from the pickled vegetables cut through the richness of the mousse perfectly. Isn't mini-sized food great?


  • andreea

    14 Nov 2007 01:11 am

    [this is good] this looks great. ideal finger food recipe – i see cocktail party success :)

  • rocksnightly

    14 Nov 2007 10:11 am

    [this is good] Great photo Julie!

  • sutherland

    14 Nov 2007 06:11 pm

    [this is good] Wow, this looks absolutely delicious. Your dishes always show such envious technique and thought. 

  • reesie

    14 Nov 2007 06:11 pm

    Beautiful photo! Maybe a slightly smaller aperture so the first one would be entirely in focus? I really like the arrangement and the white white white background. I’m a big fan of white backgrounds.

  • canarygirl

    15 Nov 2007 01:11 am

    [this is good] OMGAWD.  Will you adopt me?  I promise to do all the dishes.  Stunning photo, and the food, MAN the crostinis are killing me.  I want to lick the screen. lol :)

  • Yeehaw Murghi

    22 Nov 2007 12:11 pm

    [this is good] Your food photography is amazing — I really like the way you control the depth focus The out of focus elements lets you examine, and appreciate the colors. Beautiful.


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