Kosher Revolution'S Chicken Liver Crostini

1. 1

   In a large skillet, heat 2 tablespoons of the fat over medium-high heat.

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   Add the onion, rosemary, red pepper and garlic, and saute, stirring, until

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   the onion is translucent, about 5 minutes. Add the oregano, sage and

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   capers, and saute, stirring, until the onions are beginning to brown, about

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   5 minutes. Transfer the mixture to a plate and remove and dispose of the

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   rosemary sprigs.

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   Add the remaining fat to the pan and heat over medium-high heat.

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   Sprinkle the livers with the salt and pepper on both sides and saute until

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   cooked through, turning once, about 2 minutes. Return the onion mixture

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    to the pan, add the wine, and cook for 2 minutes. Transfer the livers to a

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    plate, and cook the wine until it has reduced to 1/4 cup, 3 to 4 minutes.

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    Meanwhile, pulse the sandwich bread in a food processor to make rough crumbs. Add the livers and onion mixture and pulse until a rough paste is formed. Season with salt and pepper, and transfer to a medium bowl. Cover and chill, if not serving immediately.

13. 13

    Preheat the oven to 325u00b0F. Brush the baguette slices on both sides with the oil, transfer to a baking sheet and bake until lightly toasted, about 10 minutes. Spread the liver mixture on the slices and serve.

* Per serving · 4 servings · Values may vary.