Chicken Liver Crostini

• 5 1/4 ounces chicken livers
• 1 3/4 ounces bacon pancetta
• 2 onions baby
• 1 celery stalk
• 1 carrot
• 2 1/8 tablespoons butter
• 1 tablespoon mushrooms
• 1 tablespoon chopped parsley
• 1 cup vegetable broth
• lemon juice
• salt
• ground black pepper
• 1 bread loaf

1. Chop the vegetables finely with the bacon, and saute with the butter in a terracotta saucepan.
2. In the meantime, wash the dried mushrooms and soak them in some warm water. Clean and rinse the chicken livers.
3. Add the mushrooms and chicken livers to the saucepan with the sauteed vegetables, season with salt and pepper, and cook for approximately 15 minutes before adding the hot broth.
4. Simmer, stirring often with a wooden spoon.
5. Slice the bread into thin disks.
6. As soon as the chicken livers are done, drain them from the saucepan with the mushrooms and chop them finely.
7. Return the chopped chicken livers and mushrooms to the saucepan, add parsley and some lemon juice.
8. Spread the mixture on the slices of bread, place the bread in the broiler for a few minutes and serve.

chicken livers, bacon pancetta, onions, celery, carrot, butter, mushrooms, parsley, vegetable broth, lemon juice, salt, ground black pepper, bread

Taken from www.yummly.com/recipe/Chicken-Liver-Crostini-531631 (may not work)