This traditional Tuscan crostini is one of my favourite recipes of all time. The addition of Vin Santo is magic with the rich and delicious livers. Drink the remaining Vin Santo with your panettone at midnight.
| 200 g | cleaned chicken livers, pat dry |
| ½ med | red onion, sliced |
| 2 T | butter |
| 1 T | olive oil |
| 1 T | capers |
| 3 | olive oil-preserved anchovy fillets |
| ¼ c | Vin Santo* |
| 1 T | red wine vinegar |
| high-quality balsamic vinegar (optional) | |
| kosher salt and freshly-cracked black pepper | |
| 1 loaf | pain bonjour (Bonjour Bakery) or baguette cut into 1″ slices |
Heat 1 tablespoon butter and ½ tablespoon oil in a medium pan over medium high heat. Add the red onion with a pinch of salt. Cook until the onion begins to colour, then add the capers and anchovies. Continue cooking for 2 minutes stirring frequently. Remove from the heat but leave in the pan.
Heat the remaining butter and oil in a medium non-stick pan over high heat. Add the livers and ensure they are evenly distributed around the pan. Season. Fry for approximately 5 minutes or until dark golden. Using tongs, flip each piece and cook for another 3 minutes or until just cooked through.
Place the cooked livers in the pan of onions, return to high heat, cook for 1 minute, add the wine and red wine vinegar, cook for 2 minutes. Remove from the heat; cool to room temperature. Place the mixture in a food processor and pulse to your desired texture. Season to taste with salt and pepper. Preheat your oven to 450ºF. Drizzle the sliced bread with olive oil, roast until golden but not dry.
Place a dollop of liver mixture on each crostini, then drizzle with balsamic. Serve immediately. Serves 6-8.
*Vin Santo is a Tuscan dessert wine made from air-dried Malvasia or Trebbiano grapes. Look for Capezzana or Ricasoli Vin Santo at better wine shops.