Deviled Egg Spread Toasts With Chicken Hearts
Ingredients
- 3 tablespoons blended olive oil
- 1 pound chicken hearts
- ½ cup Seasoned Flour
- 1 small white onion, thinly sliced (about 1 ½ cups)
- 2 garlic cloves, minced
- 4 cups (32 ounces) chicken stock
- 1 cup (8 ounces) dry white wine
- 4 bay leaves
- 1 rosemary sprig
- Pinch of red pepper flakes
- 1 ounce (2 tablespoons) salted butter, softened
- 4 (1 ½-ounce) sourdough bread slices, toasted
- ¾ cup Deviled Egg Spread, plus chopped egg whites
- ¼ cup thinly sliced radish (from 2 radishes)
- 16 thin jalapeño chile slices (from 1 small jalapeño)
- ¼ teaspoon freshly ground black pepper
- Pinch of gray sea salt
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