Crostini Toscane

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

12 ingredients

10 steps

Ingredients

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

Directions

1

In a 12-inch skillet, heat 3 tbsp.
2

olive oil until smoking over medium heat.
3

Add onion, capers, anchovy paste and cook until golden brown, 8 to 10 minutes.
4

Add chicken livers and stir until lightly browned, 4 to 5 minutes.
5

Add wine, tomato paste and balsamic vinegar and bring to boil.
6

Lower heat and simmer 15 minutes.
7

Season with salt and pepper.
8

Place mixture in food processor and pulse 5 or 6 times until chopped but not paste-like (there should be some lumps).
9

Remove from processor and set aside.
10

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