Crostini Toscana

Name: Crostini Toscana
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium red onion, finely diced; 8 ounces chicken livers; 1 tablespoon salt-packed capers, rinsed and drained; 4 salted anchovy fillets, well-rinsed and patted dry and roughly chopped; 2 tablespoons tomato paste; 1/2 cup dry red wine; salt and pepper to taste; 12 slices of rustic country bread, toasted

9 ingredients

6 steps

Ingredients

3 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
8 ounces chicken livers
1 tablespoon salt-packed capers, rinsed and drained
4 salted anchovy fillets, well-rinsed and patted dry and roughly chopped
2 tablespoons tomato paste
1/2 cup dry red wine
salt and pepper to taste
12 slices of rustic country bread, toasted

Directions

1

In a large saute pan, over medium heat, heat the olive oil. Add diced onion. cook until soft, but not brown.
2

Add chicken livers, capers and anchovies. Cook until lightly browned.
3

Add the wine, tomato paste and simmer until reduced to almost dry.
4

Pulse the mixture into a food processor until blended but still lumpy -- it should NOT be smooth like a puree.
5

Season to taste with salt and pepper and remove to a small mixing bowl.
6

spread each piece of toasted bread with 1 heaping tablespoon of the liver mixture.