Chicken-Liver Crostini

Ingredients

• 8 ounces chicken livers 
• 2 tablespoons grapeseed oil 
• 1 cup onion sliced
• 1 tablespoon capers rinsed drained
• 1 inch pepper 
• 3  sage fresh
• 0.5 cup vin santo sweet
• 1 cup cup heavy whipping cream 
• 1 serving salt and pepper freshly ground
• 1 serving olive oil extra virgin extra-virgin for drizzling
• 1 serving top toasted sliced for serving

Equipment

• food processor
• frying pan
• paper towels

Directions

1. Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat.
2. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes.
3. Add chicken livers and sage, and cook until livers start to brown.
4. Remove skillet from heat.
5. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
6. Transfer to a food processor, and puree until smooth.
7. Serve at room temperature, drizzled with olive oil and spread on toasted bread.