Chopped Chicken Liver Crostini

• Extra-virgin olive oil
• 1/2 pound chicken livers, trimmed
• Kosher salt
• Freshly ground pepper
• 3 shallots, finely chopped
• 2 garlic cloves, thinly sliced
• 2 tablespoons chopped pitted kalamata olives
• 1/4 cup dry white wine
• Eighteen 1/3-inch-thick slices of baguette
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 2 large hard-cooked eggs, coarsely chopped
• 1/3 cup chopped parsley, plus more for garnish

1. In a large cast-iron skillet, heat 2 tablespoons of olive oil.
2. Season the livers with salt and pepper and cook over high heat until browned on one side, 4 minutes.
3. Turn the livers and add the shallots, garlic and olives.
4. Cook over moderately high heat, stirring occasionally, until the livers are barely pink inside, 4 minutes longer.
5. Add the wine and cook over moderate heat until reduced by half, 2 minutes.
6. Scrape into a food processor and let cool.
7. Preheat the oven to 350.
8. Arrange the baguette slices on a baking sheet and brush with olive oil.
9. Bake for about 10 minutes, until golden.
10. Pulse the livers until coarsely chopped.
11. Transfer to a bowl and mix in the mayonnaise and mustard.
12. Fold in the eggs and the cup of parsley; season with salt and pepper.
13. Top the toasts with the chopped liver mixture, garnish with additional parsley and serve.

extravirgin olive oil, chicken livers, kosher salt, freshly ground pepper, shallots, garlic, olives, white wine, baguette, mayonnaise, mustard, eggs, parsley

Taken from www.foodandwine.com/recipes/chopped-chicken-liver-crostini-cocktails-2012 (may not work)