Crostini Toscani (Pâté)

I became totally hooked on pâté when I was in Italy and just couldn't get enough of it! This recipe is a traditional Tuscan recipe and boy is it tasty. The one ingredient you might be confused about is the anchovy, but don't fret, you can't even taste it. The anchovy just brings a little more flavor. 

This is a great appetizer or party snack. So give it a go and let me know your thoughts!

Ingredients
Makes 2 cups 

3 tbs butter

2 cups chicken livers
2 tbs capers
4 anchovies (flat canned)
4 sage leaves, chopped
1 bay leaf
1 cup dry white wine

1-2 baguettes, sliced

Melt the butter in a large pan then add in the capers, bay leaf and sage. Cook on medium/low for 2-3 minutes, or until fragrant. Next add in the anchovies and chicken liver and bring to a medium heat. Cook until the chicken liver is halfway cooked then add in the wine and increase the heat to medium/high until the liver is cooked through. Remove from heat, cover and let is set for a few more minutes so it can cool down. (The mixture should still have a little wine in the pan.) 

Place the pan of ingredients into a food processor and blend until smooth. If you would like it cold, just set it it the fridge until you are ready otherwise leave it out and prep your bread. 

Grill or toast the sliced baguette and place the pâté on the toast and serve. 

Buon Appetito! 

**Don't add any salt until the dish is cooked and you feel that it needs it. I didn't add any to my dish.