Crostini Toscana

• 3 tablespoons extra-virgin olive oil
• 1 medium red onion, finely diced
• 8 ounces chicken livers
• 1 tablespoon salt-packed capers, rinsed and drained
• 4 salted anchovy fillets, well-rinsed and patted dry and roughly chopped
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• salt and pepper to taste
• 12 slices of rustic country bread, toasted

1. In a large saute pan, over medium heat, heat the olive oil. rnAdd diced onion. cook until soft, but not brown.
2. Add chicken livers, capers and anchovies. Cook until lightly browned.
3. Add the wine, tomato paste and simmer until reduced to almost dry.
4. Pulse the mixture into a food processor until blended but still lumpy -- it should NOT be smooth like a puree.
5. Season to taste with salt and pepper and remove to a small mixing bowl.
6. spread each piece of toasted bread with 1 heaping tablespoon of the liver mixture.

extravirgin olive oil, red onion, chicken livers, salt, anchovy, tomato paste, red wine, salt, country bread

Taken from food52.com/recipes/51632-crostini-toscana (may not work)