Crostini Neri

Ingredients

Bread slices

8 slices, preferably a rustic italian bread

Salt

to taste

Black pepper

to taste

White wine

1/4 cup

Butter

2 tablespoons

Fresh sage leaves

6-8 leaves, plus more for garnish

Garlic

2 cloves, minced

Onion

1 small, finely chopped

Chicken livers

1 pound, cleaned and trimmed

Olive oil

2 tablespoons, for drizzling

Instructions

1. Begin by cleaning the chicken livers under cold water, removing any connective tissue. Pat them dry with paper towels and cut them into small pieces.
2. In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and sage leaves, cooking for an additional minute until fragrant.
4. Add the chicken livers to the skillet, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink inside.
5. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
6. Remove the sage leaves from the mixture and transfer everything to a food processor. Blend until smooth and creamy, adjusting seasoning with more salt and pepper if necessary.
7. To prepare the bread, preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet and drizzle lightly with olive oil. Bake for 5-7 minutes, or until golden and crispy.
8. Spread the chicken liver pâté generously on each toasted slice of bread and serve immediately, garnished with fresh sage leaves if desired.