Tuscan Chicken Liver Crostini

• extra-virgin olive oil
• 4 chicken livers large
• 2 porcini mushrooms or champignons
• 6 sage leaves fresh
• 2 garlic cloves chopped
• 1/2 cup vin santo
• 1 anchovy fillet
• 1 tablespoon capers heaping, drained
• 1 egg yolk
• salt
• freshly ground pepper
• 12 slices bread firm, coarse-textured

1. Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.
2. Add the chicken livers, sage, garlic,and mushrooms and then cook, stirring constantly for about 10 minutes (until the livers have lost their red color.)
3. Add the Vin Santo and cook until it evaporates, then add the anchovy fillet and capers.
4. Transfer the mixture to food processor and puree, and then blend in the egg yolk.
5. Season with salt to your desired taste.
6. If the mixture is too thick to spread smoothly, add milk a tablespoon at a time until the proper consistency is achieved.
7. Toast the bread slices in a preheated 375u0b0F oven or a toaster until golden brown. Allow to cool to room temperature.
8. Spread the chicken liver mixture on the crostini.
9. Garnish with extra capers or chopped parsley and serve immediately.

extravirgin olive oil, chicken livers, porcini mushrooms, sage, garlic, vin santo, anchovy fillet, capers heaping, egg yolk, salt, freshly ground pepper, bread

Taken from www.yummly.com/recipe/Tuscan-Chicken-Liver-Crostini-1675932 (may not work)