Award-winning chef Thomas Boemer gave us some great grilling tips and fantastic recipes, including these Toasts with Grilled Chicken Livers and Peach Agrodolce. The chicken livers get a long marinade in buttermilk seasoned with salt, pepper, and fresh thyme, before being perfectly grilled. The peaches are grilled too, and tossed in a sweet-and-sour mixture of white balsamic vinegar, sugar, lemon zest, and more thyme, then piled along with the livers on grilled toasts, for a crunchy, creamy, juicy, smoky, sweet, and piquant bite. These would be a uniquely delicious appetizer, or you could make a meal of them with a simple green salad on the side.
For more uncommon ways to prepare peaches, get our Daniel Humm’s Peach Gazpacho with Toasted Almonds recipe, or our Baklava Sundae with Grilled Peaches recipe.
- 1 pound chicken livers
- 2 cups buttermilk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon thyme, chopped and divided in half
- 1 pound peaches
- 1/4 cup white balsamic vinegar
- 1 1/2 tablespoons granulated sugar
- 1/4 cup olive oil
- 1/2 teaspoon lemon zest
- 4 Italian rolls, sliced into 3/4 inch thick pieces
Prepare the livers:
- In a large bowl, combine the buttermilk, salt, pepper, and half of the chopped thyme (1/2 teaspoon).
- Trim off any gristle or connective tissue on the livers, and discard any livers that are greenish. Add the cleaned livers to the buttermilk mixture and allow to sit in the refrigerator for 4 to 6 hours.
Grill and assemble the toasts:
- When the livers have soaked for 4 to 6 hours, prepare a very hot grill.
- Cut the peaches in half and remove the pits. Grill the peach halves cut side down until they have nice grill marks and are hot all the way through, about 5 minutes.
- Toss the hot peaches in a medium bowl with the lemon zest, white balsamic vinegar, sugar, remaining 1/2 teaspoon thyme, and salt and pepper to taste. Cover bowl with plastic wrap and allow to come to room temperature.
- Thread up to six medium to large chicken livers on a pair of skewers, piercing each end of the livers so they look like rungs on a ladder. Pat the prepared liver skewers dry and season with salt and pepper.
- Grill until fully cooked but still tender, approximately 3 minutes per side. Remove skewers to a plate.
- Brush the bread slices with olive oil, sprinkle with salt and pepper, and grill until hot and well marked, about 1 minute per side.
- Remove the cooked livers from the skewers and serve on the grilled toasts, topped with the peaches.