Chicken-Liver Crostini

• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, finely chopped
• 1/2 pound chicken livers, trimmed and patted dry
• 1/4 to 1/2 teaspoon hot red-pepper flakes
• 3 tablespoons capers, rinsed and coarsely chopped
• 1/2 cup sweet (red) vermouth
• 1 cup chopped parsley
• 1 sourdough baguette, thinly sliced and toasted
• 1 lemon wedge

1. Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes.
2. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes.
3. Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt.
4. Cook until livers are just cooked through, 5 to 7 minutes more.
5. Increase heat to high and add vermouth.
6. Boil, stirring, until slightly thickened and glossy, about 3 minutes.
7. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
8. Coarsely chop livers and add to sauce.
9. Season with salt and pepper and gently stir in parsley.
10. Spoon onto toasts and squeeze a little lemon juice over each.

unsalted butter, extravirgin olive oil, red onion, chicken livers, hot redpepper, capers, sweet, parsley, baguette, lemon

Taken from www.epicurious.com/recipes/food/views/chicken-liver-crostini-351175 (may not work)