Crostini Toscane

1. 1

   Preheat the grill or broiler.

2. 2

   In a 10 to 12-inch saute pan, heat the olive oil slowly over medium heat.

3. 3

   Add the onion and cook slowly until soft, but not brown, about 10 minutes.

4. 4

   Add the livers, capers, anchovies, and red pepper flakes, and cook until lightly browned, about 8 minutes.

5. 5

   Add the wine and cook until only 3 to 4 tablespoons of liquid remain, about 8 minutes.

6. 6

   Transfer the liver mixture to a food processor and pulse on and off until blended but still lumpy -- it should not be smooth like a puree.

7. 7

   Season to taste with salt and pepper and remove to a small mixing bowl.

8. 8

   Grill or toast the bread on both sides and spread each piece with 1 heaping tablespoon of the liver mixture.

9. 9

   Divide among 6 to 8 plates and serve immediately.

* Per serving · 4 servings · Values may vary.