Crostini Toscane

• 3 tablespoons virgin olive oil
• 1 red onion medium, cut 1/8" dice
• 1 tablespoon capers
• 2 tablespoons anchovy paste
• 4 anchovy fillets rinsed and patted dry
• 1 pound chicken livers
• 1 cup dry red wine such as Chianti
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• salt to taste
• freshly ground black pepper to taste
• 8 peasant bread slcs Italian, 1" thick

1. In a 12-inch skillet, heat 3 tablespoons olive oil until smoking over medium heat. Add onion, capers, anchovy paste and cook until golden brown, about 8 to 10 minutes. Add chicken livers and stir until lightly browned, about 4 to 5 minutes. Add wine, tomato paste and balsamic vinegar and bring to boil. Lower heat and simmer 15 minutes. Season with salt and pepper. Place mixture in food processor and pulse 5 or 6 times until chopped but not paste-like (there should be some lumps). Remove from processor and set asi
2. Toast bread under broiler and spread liver mixture over one side of each piece and serve.

virgin olive oil, red onion, capers, anchovy paste, anchovy, chicken livers, red wine, tomato paste, balsamic vinegar, salt, freshly ground black pepper, bread slcs italian

Taken from www.yummly.com/recipe/Crostini-Toscane-1652947 (may not work)