Crostini - Yum

This is great, the kids love and makes a simple lunch with a few salad leaves.  We had this today.  I made it yesterday for the very first time, it was a miracle, it worked, it tasted scrummy and was craziliy cheap.


200 g (7 oz) chicken livers and hearts (the hearts are optional)
2 small onions
30 g/1 oz. butter
2 tsp capers, soaked, drained and chopped
1 bay leaf
5 or 6 sage leaves
1 glass dry vin santo (or sherry)
Warm vegetable stock


Chop the onion finely and sauté in the butter with the bay leaf and sage until soft.


Clean the chicken livers and hearts of fat and gristle. Add add to the pan with a few grinds of pepper but no salt.
Cook for a further 5-8 minutes, until browned. Add the vin santo and evaporate off.
Cook for a further 6 minutes, gradually adding a little vegetable stock to keep it moist.
Whizz in blender for a 30 seconds until nearly smooth.

Cut small rounds of baguette or Long thin loaves and grill on each side to brown, then smother with the pate - to be posh place a caper in the middle of each peice of pate topped toast.  Cool xThis paté improves if you make it the day before.  This is very Tuscan a real local dish, enjoy,

Thanks to Shilpa at www.organictuscany.org for the inspiration and the image.