Crostini di Fegato (Chicken Liver Crostini)

This summer, I bought a pound of fresh "Young Chicken Livers" at the Tower Grove farmers' market. I thought I'd make pate, or saute them, or at least fry them up. But, I never did. I stuck the livers in the freezer.

The thing is...I don't really like liver. Fried chicken livers are okay; I can stand to eat a couple every once in a while. I really want to like pate, but I haven't been able to stomach many that I've tried so far (except the Chicken Liver Terrine I had at Niche earlier this month. THAT was damned tasty...rich & meaty).

Friday night at Kitchen Conservatory, the class made a chopped liver crostini. It was also very tasty...flavorful with none of that icky liver-i-ness.

So, tonight I thawed out those fresh young livers (doesn't that sound naughty?) and used them to make this:

Crostini di Fegato

1 carrot, peeled and finely chopped
1 onion, finely minced
1 celery stalk, finely chopped
3 tablespoons extra-virgin olive oil
1 pound chicken livers, cleaned & roughly chopped
4 anchovy fillets
1 tablespoon capers
2 tablespoons butter
1/4 cup chopped parsley
white wine or stock
French bread

• Saute the onion, carrot & celery in the oil until softened.
  
• Add the anchovies & capers and cook briefly.
• Add the chopped livers and cook until browned.
• Moisten with a couple tablespoons of white wine or stock (I used veggie stock.) & cook until all juices are evaporated.
• Add 2 tablespoons of butter.
  
• Transfer the mixture to a cutting board & chop the mixture very fine.
• Serve on toasted French bread slices. Garnish with chopped parsley.