Tuscan Liver Bruschetta & Caramelized Figs

• 4 large chicken livers, cleaned and pat dry with paper towel
• 1 medium onion, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 4 tablespoons olive oil
• salt, to taste
• ground black pepper, to taste
• 12 cup marsala wine (we used Brandy)
• 12 tablespoon capers, washed
• 12 cup chicken broth
• 1 teaspoon anchovy paste
• 4 tablespoons unsalted butter, softened
• 1 long baguette, thin slices, to garnish
• 14 cup chestnut honey
• 1 pint fig

1. Clean the chicken livers by removing the membranes and connective tissue.
2. ; cut into large dice.
3. In a heavy pan over medium heat, and the oil and once it is hot, add the onions.
4. Cook until they are soft and translucent; next add the garlic and stir.
5. Add the chicken livers and stir to mix; cook until they lose their pink color.
6. Add the Vin Santo wine (here we added Brandy) season with salt and pepper, and cook until the liquid reduces and the livers become lightly browned.
7. Add a little chicken broth if needed to accomplish this.
8. This will take 10-15 minutes; remove from heat and place mixture ina food processor.
9. Pulse until coarsely blended.
10. Add the butter, capers, and pulse until it becomes a smooth paste; if it seems a bit dry, add a little chicken broth to moisten.
11. Taste, and season with additional salt and pepper if needed.
12. Slice the baguette into thin slices and toast in the oven or grill until lightly browned on each side.
13. Cut the figs in half, then brush with chestnut honey; place under the broiler and cook until lightly brown and bbubbly.
14. Spread the pate generously on the bread slices.
15. top wth a fig half and serve.
16. Buon Appetito!

chicken livers, onion, garlic, olive oil, salt, ground black pepper, marsala wine, capers, chicken broth, anchovy paste, unsalted butter, long baguette, honey

Taken from www.food.com/recipe/tuscan-liver-bruschetta-caramelized-figs-434099 (may not work)