Crostini Toscane

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

3 tbsp. virgin olive oil
1 med. red onion, cut into 1/8-inch dice
1 tbsp. capers
2 tbsp. anchovy paste or 4 anchovy fillets, rinsed and patted dry
1/2 lb. chicken livers
1/2 cup dry red wine, such as Chianti
2 tbsp. tomato paste
1 tbsp. balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste
8 slices Italian peasant bread, 1-inch thick

INSTRUCTIONS

In a 12-inch skillet, heat 3 tbsp. olive oil until smoking over medium heat. Add onion, capers, anchovy paste and cook until golden brown, 8 to 10 minutes. Add chicken livers and stir until lightly browned, 4 to 5 minutes. Add wine, tomato paste and balsamic vinegar and bring to boil. Lower heat and simmer 15 minutes. Season with salt and pepper.

Place mixture in food processor and pulse 5 or 6 times until chopped but not paste-like (there should be some lumps). Remove from processor and set aside.

Toast bread under broiler and spread liver mixture over one side of each piece and serve.

CHEF COMMENTS

Antipasto servings.

Tagged: crostini, italian add tags

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