Beef liver is a nutrient dense food that some people hate while others adore. However, when cooked and combined with a variety of other flavors, beef liver can quite easily become appreciated by anyone.
As a pregnant mama, I’ve been trying to eat optimally and beef liver is a great option to nourish both myself and my growing baby.
In just 3oz, beef liver contains an entire daily allowance of vitamin A, vitamin B-12, copper and riboflavin.
It also contains protein, iron, folate, zinc, and small amounts of vitamin C and thiamin.
With the New Year only a couple days away, I decided to create a beef liver appetizer or first course perfect to celebrate with family and friends. Sauteed beef liver with bacon, caramelized onions and melted brie cheese. The flavors meld beautifully and are highlighted by drizzled extra virgin olive oil and balsamic vinegar. An elegant and festive appetizer anyone will enjoy.
An Appetizer: Sauteed Beef Liver with Bacon, Caramelized Onions, and melted Brie Cheese Crostini
This recipes makes 18, 2″x2″ crostini appetizers
- 1/2lb grassfed beef liver
- 2 tbls extra virgin olive oil
- 4 thick cut slices of bacon, finely chopped
- 1 onion, cut in half and thinly sliced
- 2 tbls balsamic vinegar
- 18 2″x2″ of bread
- brie cheese, sliced thinly
- salt and pepper to taste
- extra virgin olive oil and balsamic vinegar to drizzle
1. To tenderize, soak 1/2lb of grassfed beef liver in milk for at least an hour before cooking.
2. Discard milk and pat the beef liver dry. Cut into 4 inch pieces.
3. Heat your oven to 350F degrees. Brush extra virgin olive oil onto each slice of bread and toast in the oven for 15 minutes. Add a thin slice of brie cheese and return to the oven for an additional 1-2 minutes or until it just begins to melt.
4. While the bread is toasting, season the beef livers with salt and pepper. In a cast iron skillet or pan, over medium heat, heat 2 tbls of extra virgin olive oil. Add the beef livers and sear on both sides until browned. About 5 minutes per side. *don’t overcook the livers as this will toughen the meat. Once cooked through, remove from the pan and set aside.
To that same pan, add the bacon and brown slightly for about 3-4 minutes. Add the onions and saute until just caramelized. Add 2 tbls of balsamic vinegar, salt and pepper to taste and deglaze the pan.
5. Slice the beef liver thinly and add back to the pan with the bacon/onion mixture to heat through.
6. To serve, top each piece of toasted bread with 1-2 slices of beef liver topped with the bacon and onion mixture. Arrange on a serving platter next to fresh greens and drizzle with extra virgin olive oil, balsamic vinegar and a sprinkle of large granule sea salt.
This post is sponsored by Star Fine Foods.