Tuscan Crostini - {Crostini Toscani}

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
2 cups	125g / 4.4oz	Onions - peeled and sliced (medium)
2 lbs	908g / 32oz	Chicken livers - washed and dried
1		Anchovies in olive oil - (2 oz) - oil drained
1/4 cup	59ml	Capers in salt - rinsed
1/2 cup	118ml	Brandy
		Juice of 1 lemon
1/4 teaspoon	1.3ml	Salt
		Bread in small slices, abt 2" in diameter
		Sage leaves - for garnish
		Cherry tomato slices - for garnish

Recipe Instructions

Heat 3 tablespoons of the olive oil in a saute pan over medium heat. Stir in the onions and saute them until they begin to soften. Do not let them brown. Add the remaining olive oil and the chicken livers and saute them, turning them occasionally. Use a small knife to pierce one of the livers as they are cooking; when the center is no longer red-brown in color, stir in the anchovies and the capers and cook for another 2 minutes. Pour in the brandy and allow it to evaporate. Turn off the heat and stir in the lemon juice and salt.

Transfer the mixture to a food processor and process until a paste is obtained. Transfer the mixture to a container and refrigerate.

When ready to serve, bring the liver mixture to room temperature. Toast small pieces of bread and spread some of the liver mixture over the top of the slices. Garnish with a small sage leaf and a cherry tomato slice. Serve the crostini at room temperature.

This recipe yields 2 to 2 1/2 dozen.

Source:
Ciao Italia at http://www.ciaoitalia.com

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