Crostini Toscana - Classic toast antipasto from Tuscany - made here with chicken liver but often made with duck liver

Ingredients:
  • 3 Tbs extra-virgin olive oil
  • 1 medium red onion, diced
  • 2 Tbs capers, rinsed and drained
  • 2 anchovy fillets, diced
  • 1/2 pound chicken liver
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper
  • 2 Tbs tomato paste
  • 1 C parsley leaves, chopped
  • 1 crusty baguette, cut into 1 inch thick rounds - lightly toasted on one side.
Method:
In a skillet, heat olive oil over medium heat.
Add the onion, capers, and anchovy, and cook until the mixture is golden brown and the anchovies almost dissolve, about 10 minutes.
Add the chicken livers and sauté until lightly browned, about 5 minutes.
Add the tomato paste and sauté over medium high heat for 3 or 4 minutes.
Add the balsamic vinegar. Let the mixture boil.
Lower the heat and let the mixture simmer for 15 minutes.
Season, to taste, with salt and pepper. Remove from the heat.
Mash the mixture so that it is more smooth than lumpy, but not a paste.
Add the parsley and mix through.

Spread the liver mixture over the toasted side of the baguette slices and serve.