TUSCAN-STYLE CROSTINI WITH CHICKEN LIVERS

Ingredientai

SERVES 4 AS AN ANTIPASTO

3 tablespoons extra-virgin olive oil

1 small red onion, cut into ⅛-inch dice & ounces chicken livers, rinsed and trimmed

2 tablespoons capers

3 anchovy fillets, preferably from salt-packed anchovies, soaked for 1 hour in milk if salt-packed

1 teaspoon hot red pepper flakes, or to taste

½ cup dry white wine

Kosher salt and freshly ground black pepper

Twelve ¼-inch-thick slices thin Italian bread, such as filone, or baguette

Nurodymai

PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.

In a 10- to 12-inch saute pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the livers, capers, anchovies, and red pepper flakes and cook, stirring occasionally, until the livers are lightly browned, about 10 minutes. Add the wine and cook until it has evaporated, about 4 minutes.

Transfer the mixture to a food processor and pulse eight or nine times (quick 1-to 2-sec- ond blasts) just to a chunky puree, not until smooth. Season with salt and pepper and transfer to a bowl. (This keeps well, tightly covered, in the refrigerator for up to 4 days.)

Grill the bread, turning once, until deep gold- en brown on both sides, 1 to 2 minutes. Smear each toast with a generous tablespoon of the liver mixture and serve.