Crostini Toscane

Photo: flickr user Conanil

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

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

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

This recipe yields 4 antipasto servings.