Crostini Toscane
By: Anonymous
Published: Thursday, February 11, 2010 - 10:22pm

Ingredients




3 tablespoons Virgin olive oil
1 medium Red onion cut ⅛" dice
1 tablespoon Capers
2 tablespoons Anchovy paste
(or 4 anchovy fillets, rinsed and patted dry)
pound Chicken livers
cup Dry red wine such as Chianti
2 tablespoons Tomato paste
1 tablespoon Balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
8 slcs Italian peasant bread, 1" thick

Preparation

1 In a 12-inch skillet, heat 3 tablespoons olive oil until smoking over medium heat. Add onion, capers, anchovy paste and cook until golden brown, about 8 to 10 minutes. Add chicken livers and stir until lightly browned, about 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 asi 2 Toast bread under broiler and spread liver mixture over one side of each piece and serve. 3 This recipe yields 4 antipasto servings.