Chicken Liver Mousse Crostini With Pepper Jelly

• 1/2 cup butter, divided
• 1 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1 pound chicken livers
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup red pepper jelly
• 1 (8- to 9-oz.) French bread baguette, sliced and toasted

1. Preheat oven to 300u0b0. Melt 2 Tbsp. butter in a small saucepan over medium heat. Stir in chopped onion. Cover and cook, stirring occasionally, 6 to 7 minutes or until tender. Add minced garlic, and saute 10 seconds. Stir in cream, and bring to a simmer. Cover, reduce heat to low, and cook 6 minutes.
2. Add remaining 6 Tbsp. butter, and cook, stirring constantly, about 1 minute or until butter is melted and well blended. Remove from heat.
3. Process chicken livers, kosher salt, black pepper, and onion mixture in a blender or food processor 30 to 45 seconds or until smooth, stopping to scrape sides as needed.
4. Place 7 (8-oz.) wide-mouth, ovenproof jars with tight-fitting lids in a 13- x 9-inch baking dish. Divide liver mixture among jars, filling each halfway. Add warm water to baking dish to a depth of 1 1/4 inches. Cover jars and baking dish tightly with heavy duty aluminum foil.
5. Bake at 300u0b0 for 30 minutes or until mousse is set. Remove from oven, transfer jars to a wire rack, and cool completely (about 30 minutes). Screw on lids, and chill 1 hour.
6. Just before serving, spoon 1 1/2 Tbsp. red pepper jelly into each jar, and serve with toasted baguette slices.
7. We tested with Kerr Wide Mouth Half Pint Jars.

butter, yellow onion, garlic, heavy cream, chicken livers, kosher salt, freshly ground black pepper, red pepper, bread baguette

Taken from www.myrecipes.com/recipe/chicken-liver-mousse-crostini-pepper-jelly (may not work)