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1
MAKE THE BAGUETTE TOASTS In a medium bowl, cover the livers with the milk and refrigerate for 1 hour.
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2
MAKE THE BAGUETTE TOASTS In a large skillet, heat the olive oil.
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3
Add the apple, shallot, garlic, sage, cinnamon, pepper and 1 teaspoon of the salt and cook over moderate heat until the shallot is softened, about 4 minutes.
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4
Drain the turkey livers and pat dry.
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5
Add them to the skillet and cook until just pink inside, 5 to 7 minutes.
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6
Add the bourbon and simmer for 1 minute.
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7
MAKE THE BAGUETTE TOASTS Transfer the contents of the skillet to a food processor.
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8
Add the cream and the remaining 1 teaspoon of salt and puree until smooth.
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9
Scrape the mousse into a small bowl and refrigerate until firm enough to spread, at least 4 hours.
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10
MAKE THE BAGUETTE TOASTS In a small saucepan, combine the sugar with the vinegar and simmer over moderate heat until the sugar dissolves.
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11
Add the shallots, salt, pepper and thyme and simmer over moderately low heat, stirring occasionally, until the shallots are softened, about 8 minutes.
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12
Remove from the heat and let the shallots pickle for 10 minutes.
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13
Using a slotted spoon, remove the shallots from the brine and spread on a plate to cool.
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14
Discard the thyme sprig.
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15
Transfer to a bowl for serving.
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16
MAKE THE BAGUETTE TOASTS Preheat the oven to 350.
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17
Spread the baguette slices on baking sheets and toast for about 7 minutes per side, or until lightly browned.
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18
Serve the mousse with the toasts and the pickled shallots.
