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1
Preheat oven to 350 degrees F. Arrange bread slices on a cookie sheet and brush with olive oil. Bake until golden, about 15 minutes.
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2
In a medium heavy skillet, melt butter over low heat. Add shallots and salt and cook, stirring occasionally, over low heat until evenly caramelized and fairly tacky, about 20 - 25 minutes.
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3
In a separate medium skillet, cook bacon over medium-high heat, turning once, until crispy. Adjust heat while cooking to prevent smoking. Remove from heat and reserve bacon for another purpose. Leave rendered fat in the pan.
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4
With a very sharp knife, cut chicken livers into thin, 1/8 - 3/16 inch slices. Return skillet with bacon fat to medium-high heat until just shy of smoking. Add minced sage and cook, stirring, until very aromatic and darkened, about 30 seconds. Add liver slices. Cook on each side until just browned, about 2 minutes per side, then remove to drain on a paper towel.
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5
Assemble the toasts. Spread about 1/4 teaspoon of Dijon mustard on each toast. Place a slice or two, depending on size, of liver on each toast. Add a dollop of caramelized shallots. Finally, top with about 1/4 teaspoon, or more for extra pep, of hot red jalapeno jelly and serve.
