Name: Chicken-Liver Crostini
Cook time: 45 min
Total time: 45 min
Yield: Makes 8 (antipasto) servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 medium red onion, finely chopped; 1/2 pound chicken livers, trimmed and patted dry; 1/4 to 1/2 teaspoon hot red-pepper flakes; 3 tablespoons capers, rinsed and coarsely chopped; 1/2 cup sweet (red) vermouth; 1 cup chopped parsley; 1 sourdough baguette, thinly sliced and toasted; 1 lemon wedge

Anna Di Bene, Oltranti's grandmother, never let anything go to waste in her kitchen in Lucca, Italy. Whenever she cooked chicken, she saved the livers for this delicious antipasto. Spicy red-pepper flakes and salty capers cut through the richness of the topping.

Cooks' notes:

Liver mixture, without parsley, can be made 1 day ahead and chilled. Reheat, then stir in parsley, before spreading on toasts.

Recipe notes

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