Chicken Liver and Red Pepper Spiedini

• 1/2 cup olive oil
• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
• 2 tablespoons minced fresh garlic
• 2 tablespoons white wine vinegar
• 1 tablespoon minced lemon peel (yellow part only)
• 12 chicken livers (about 1 pound), trimmed, halved
• 32 1 1/2-inch red bell pepper squares (from about 2 bell peppers)
• 8 bamboo skewers, soaked in water 30 minutes
• 4 6-inch pieces French bread baguette, halved lengthwise
• Fresh rosemary sprigs

1. Whisk first 5 ingredients in medium bowl to blend; season dressing to taste with salt and pepper.
2. Transfer half of dressing to small bowl and reserve.
3. Add chicken livers and pepper squares to dressing in medium bowl.
4. Toss to coat well.
5. Marinate 1 hour at room temperature.
6. (Can be prepared 1 day ahead.
7. Cover liver mixture and reserved dressing separately and refrigerate.)
8. Preheat oven to 400deg;F. Alternate 4 pepper squares and 3 liver pieces on each skewer.
9. Arrange on large baking sheet.
10. Place bread, cut side up, on same sheet.
11. Brush bread with some reserved dressing.
12. Bake skewers and bread 6 minutes.
13. Turn skewers over and bake skewers and bread until livers are brown and just cooked through, about 8 minutes longer.
14. Place 1 toast on each plate.
15. Place 1 skewer atop each toast.
16. Brush lightly with remaining reserved dressing.
17. Garnish with fresh rosemary, if desired.

olive oil, fresh rosemary, fresh garlic, white wine vinegar, lemon peel, chicken livers, red bell pepper, bamboo skewers, bread, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/chicken-liver-and-red-pepper-spiedini-2891 (may not work)