Crostini Toscani del Chianti- Chicken Liver Crostini
(recipe from the Chianti hills area)

This crostini recipe can be used for the classic crostini on toasted bread

Ingredients:

• 300 gr. (10.5 oz.) chicken livers, cleaned and washed

• 1 T capers, drained and finely chopped

• 5 anchovy fillets packed in salt (if not available, use anchovies in olive oil), chopped

• 40 gr. (2/3 T or 1.4 ounce) butter

• One small onion

• 2 Tablespoons olive oil

• 12 slices coarse country bread or French baguette

Execution:

If using salted anchovies, soak in milk for a few hours or overnight. Drain and chop.

Sauté the onion in the olive oil until wilted (about 5 minutes). Add the chicken livers and cook on low heat for about 20 minutes. Let cool a little then chop finely. Add the chopped capers and the anchovies and cook for an additional 10 minutes adding salt and pepper to taste. When done, add butter and incorporate.

Toast the bread slices in a pre-heated 350° oven until golden. You can remove the bread still hot and wet it with some light chicken stock or leave it dry (your choice). Spread the liver mixture on the bread pieces and serve.