Tuscan Crostini with Chicken Liver Pate

Instructions

1. 1

   To prepare the Tuscan crostini with chicken liver pate, start by preparing and heating the chicken broth. Next, prepare the red onion by peeling and thinly slicing it. Sauté the onion in a pan with some olive oil for a couple of minutes. Add a few sage leaves and rosemary sprigs.

2. 2

   Let it flavor for a few minutes, stirring so it doesn't burn. Then, add the chicken livers and sear them well.

3. 3

   Remove the herbs and deglaze with Vin Santo. When the alcohol has evaporated, add the hot chicken broth and cook for about ten minutes.

4. 4

   After the time has passed, turn off the heat and, while the base is still hot, add the anchovies and the previously desalted capers.

5. 5

   Also add the butter, mustard, and anchovy paste. Mix well so that the butter and anchovies melt and the rest is well combined.

6. 6

   Make sure it is properly seasoned with salt and add a little chopped sage. Transfer the chicken livers to a cutting board and chop them with a knife until you get a rustic puree. Spread the chicken liver pate on the toasted bread, drizzle with olive oil, and enjoy.