Tuscan Chicken Liver Crostini with Capers

What you need

• 1 baguette, about 250 g (9 oz)
• 3 tbsp olive oil, divided
• 30 g (2 tbsp) butter
• 1 small onion, finely chopped
• 250 g (9 oz) chicken livers, trimmed and halved
• 60 ml (1/4 cup) dry white wine
• 2 anchovy fillets, drained
• 4 leaf sage leaves
• 1 tbsp capers, drained and chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Cut the baguette into 16 slices, each about 1 cm (1/2 in) thick.

3. 3

   Brush both sides of the slices with 2 tbsp of the olive oil and lay them on a baking sheet.

4. 4

   Toast until golden at the edges, 8-10 min, turning the slices once halfway. Set aside.

5. 5

   Melt the butter with the remaining 1 tbsp olive oil in a frying pan over medium heat.

6. 6

   Cook the onion until soft and translucent, about 6 min.

7. 7

   Add the livers and sage. Cook, stirring, until the outsides are no longer pink, 4-5 min.

8. 8

   Pour in the wine, add the anchovy fillets and simmer until the livers are cooked through with no pink inside (74 °C / 165 °F) and the pan is nearly dry, 6-8 min.

9. 9

   Discard the sage. Chop the contents of the pan coarsely, then stir in the capers.

10. 10

    Season with salt and black pepper.

11. 11

    Spread the warm liver mixture on the toasted slices and serve at once.

Imported from mittengirl.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.