Roman-Style Chopped Chicken Liver Crostini

• 1 large baguette, sliced on the diagonal 1/4 inch thick
• 3 tablespoons extra virgin olive oil, plus more for brushing
• 1/2 lb chicken liver, trimmed
• salt & freshly ground black pepper
• 4 large sage leaves, chopped
• 2 medium shallots, very finely chopped
• 2 garlic cloves, minced
• 2 anchovy fillets, chopped
• 1/3 cup vin santo or 1/3 cup dry marsala
• 2 tablespoons drained capers, 1 tablespoon chopped
• 1 hard-cooked egg, coarsely grated

1. Preheat the oven to 350u0b0F.
2. Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
3. Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
4. In a large skillet, heat the 3 tablespoons of olive oil.
5. Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
6. Turn the livers.
7. Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
8. Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
9. Transfer the liver mixture to a food processor and pulse until coarsely chopped.
10. Scrape the chopped liver into a crock or serving bowl.
11. Fold in the egg and season with salt and pepper.
12. Sprinkle the chopped capers on top and serve at room temperature with the crostini.
13. Enjoy!.

baguette, extra virgin olive oil, chicken, salt, sage, shallots, garlic, anchovy, santo, capers, egg

Taken from www.food.com/recipe/roman-style-chopped-chicken-liver-crostini-364788 (may not work)