Chicken Liver Crostini (Crostini di Fegatini) | Dish | Indy Week
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Chicken Liver Crostini (Crostini di Fegatini) 

8-10 servings

7 tablespoons extra virgin olive oil
1 small white onion, finely chopped
4 anchovy fillets
1 garlic clove, minced
12 ounces chicken livers, (preferably from locally raised free range chickens)
1/3 cup dry white wine
1 cup chicken broth
2 teaspoons chopped fresh sage

Heat four tablespoons of the oil in a heavy skillet. Add the onion, anchovies and garlic, and sauté until the onion is tender but not brown. Mash the anchovies. Increase the heat to medium high and add the chicken livers. Sauté them until brown about four minutes. Add wine and cook until most of the liquid evaporates. Add the chicken broth and sage. Simmer until the chicken livers are cooked through and the liquid is reduce by half, about 10 minutes. Cool slightly. Transfer to a food processor and pulse just until the livers are coarsely pureed. Season with salt and pepper to taste.

To make the crostini, slice a baguette into 1/3 inch thick rounds and spread them out on two baking sheets. Heat the oven to 350. Brush the bread with the remaining olive oil and bake until crisp and golden, 10-12 minutes. Spread the paste on the toasts before serving.

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