Chicken-Liver Crostini

"This is a simple, classic Florentine chicken-liver pâté, which can be prepared in a coarse or smooth style. To make the rustic recipe here more elegant, Marco Canora suggests processing the cooked livers until very smooth, spreading the pâté in ramekins and topping it with a layer of chicken fat." Recipe by Marco Canora - From: A Tuscan Cooking Vacation with Marco Canora, F&W Magazine, September 2009 edition. One of my most favorite foods ever!!!;) Served these for the corporate nurses and doctors that were here for the last two weeks or so - we are expecting the state, anyday now. They were all delighted and asked for the recipe.:)

• Ready In: 1 hr
• Yields: 32 crostini

Ingredients

• 1  lb chicken liver
• 2  tablespoons unsalted butter
• 1⁄4 cup extra virgin olive oil
• 1  white onion, finely chopped
• 2  sage sprigs
• 1  rosemary sprig
• 1  anchovy fillet, minced
• 1  tablespoon  drained capers
•  salt, to taste
•  fresh ground black pepper or  white pepper, to taste
• 1⁄4 cup cognac
• 1  large baguette, thinly sliced

Directions

1. Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
2. Preheat the oven to 350°F
3. In a large skillet, melt the butter in 1 tablespoon of the olive oil; add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes.
4. Stir in the minced anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer; scrape the mixture into a medium bowl (making sure you get as many scrapings as possible).
5. Add the remaining 3 tablespoons of olive oil to the skillet.
6. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes;.flip and cook the chicken livers for 1 minute longer.
7. Stir in the onion mixture add the cognac and carefully ignite it with a long match; cook livers until the flames subside (make sure they don't overcook because then they get tough!).
8. Discard the herb sprigs and scrape the contents of the skillet into a food processor; let cool slightly; pulse until chunky, then season with salt and pepper.
9. Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp.
10. Spread the baguette toasts with the chicken liver and serve.
11. *Make Ahead:.
12. The chicken-liver spread can be refrigerated in an airtight container for up to 2 days; bring the spread to room temperature before serving.
13. **Wine Pairing:.
14. "Vernaccia di San Gimignano, a classic Tuscan white, would pair ideally with this classic pâté from Tuscany’s capital, Florence—its crisp apple notes are delicious with these earthy chicken livers. Try the flinty 2007 Teruzzi & Puthod Rondolino or the lightly almondy 2007 Toscolo".