Chicken Liver Crostini

• 12 1/4-inch-thick slices Italian or French bread
• 1/4 cup olive oil plus additional oil for crostini
• 1/4 cup loosely packed parsley or sage leaves
• 1/2 pound chicken livers, cleaned
• 2 small cloves garlic, smashed, peeled and coarsely chopped
• 5 anchovy fillets in oil, rinsed
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon Hollands gin (strongly juniper-scented), optional

1. Preheat the oven to 350 degrees.
2. Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil.
3. Bake until the edges are a light brown and the centers are crisp, about 10 minutes.
4. While the crostini bake, place the parsley in a food processor, and process until finely chopped.
5. Transfer to a small bowl, and set aside.
6. Place the livers, 1/4 cup olive oil and garlic in a 2 1/2-quart casserole with a tight-fitting lid.
7. Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes.
8. Stir well, re-cover, and cook for 1 minute.
9. Remove from the oven and uncover.
10. Scrape the mixture into a food processor.
11. Add the anchovies, and process until smooth.
12. Taste, and add salt, pepper and gin.
13. Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini.
14. Sprinkle the tops with the reserved parsley or sage.

italian, olive oil, parsley, chicken livers, garlic, anchovy, kosher salt

Taken from cooking.nytimes.com/recipes/3224 (may not work)