Crostini di Fegatini (Chicken Liver Crostini)

Ingredients

• 1 sweet baguette, sliced and toasted
• 1 teaspoon white wine vinegar
• 1 teaspoon finely chopped fresh sage leaves (about 4 medium leaves)
• 4 teaspoons capers, drained and finely chopped
• ¹/₃ cup low-sodium chicken broth
• ¼ cup Vin Santo or dry sherry
• 8 ounces chicken livers, trimmed of veins, tendons, and sinew
• + 5 more ingredients
• • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ½ medium yellow onion, finely chopped
  • 2 tablespoons unsalted butter (¼ stick)
  • 2 anchovy fillets, finely chopped

Place chopped anchovies on a cutting board and make a paste by dragging the side of a chef’s knife across them at a 15-degree angle about 10 times or until smooth; set aside. Melt butter in a medium frying pan over medium heat until foaming. Add anchovy paste, onion, salt, and pepper and sauté ...

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