Crostini With Chicken Livers: Crostini Di Fegatini

• 1 Italian bread, cut in 1/2-inch slices
• 2 tablespoons olive oil, for bread
• 2 tablespoons butter
• 1/2 yellow onion, minced
• 1 lb chicken liver, clean, trim & chopped
• 1/2 cup cognac or 1/2 cup brandy
• 8 fresh sage leaves, minced
• 1 1/2 tablespoons capers, drained (optional)
• 1 teaspoon salt
• white pepper

1. Preheat the oven to 350u0b0F.
2. Set the baguette slices on baking sheet and lightly brush with olive oil.
3. Bake until golden brown on both sides, turning once, about 4 minutes; (alternately the bread may be browned on a grill, which will impart a lightly smoky flavor.).
4. In a large skillet melt the butter, add the onion and saute until soft about 3 minutes.
5. Add chicken livers, cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center.
6. Stir in capers and season to taste with salt and pepper.
7. Transfer the chicken liver mixture to a food processor and puree on high speed.
8. Allow to cool before spreading on crostini.

italian bread, olive oil, butter, yellow onion, chicken, cognac, sage, capers, salt, white pepper

Taken from www.food.com/recipe/crostini-with-chicken-livers-crostini-di-fegatini-141292 (may not work)