Jackie's Cookbook 6x9 060519 w Bleed

Chicken Liver Crostini
INGREDIENTS
7 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 anchovy fillets
1 garlic clove, minced
12 ounces chicken livers
1/3 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons chopped fresh sage
1/2 teaspoon finely grated lemon peel
1 French-bread baguette, sliced into 1/3-inch-thick rounds
DIRECTIONS
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add
onion, anchovies and garlic. Sauté until onion is tender but not
brown, mashing anchovies with fork, about 3 minutes. Increase heat
to medium-high. Add chicken livers and sauté until brown, about 4
minutes. Add wine and cook until most of liquid evaporates, about
3 minutes. Add chicken broth and sage. Simmer until chicken livers
are cooked through and liquid is reduced by half, breaking up livers
with fork, about 10 minutes. Cool slightly.
Transfer mixture to processor. Using on/off turns, process just until
livers are coarsely pureed. Mix in lemon peel. Season pâté to taste
with salt and pepper.
Preheat oven to 350°F. Arrange bread slices on 2 baking sheets.
Lightly brush bread with remaining 3 tablespoons oil. Bake until
crisp and golden, about 15 minutes. (Pâté and toasts can be made
1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room
temperature.) Spread pate over toasts. Arrange toasts on platter.
What’s the difference between a tire and 365 used condoms?
One’s a Goodyear. The other’s a great year.
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