CHICKEN LIVER BRUSCHETTA WITH AJVAR

TO MAKE AJVAR:
1 pound sweet green, red, and/or yellow peppers
1 yellow hot banana pepper, or any other slightly spicy yellow pepper
1 medium eggplant
1 clove garlic, crushed with 1/4 teaspoon salt
1/4 cup olive oil
2 tablespoons red wine vinegar or to taste

Preheat oven to 425 degrees.

Place peppers and eggplant in a baking pan and roast until soft. Peel the skins off the peppers by dipping in cold water using hands. Remove seeds and ribs from the peppers. Mince the flesh finely and add to a stainless steel cooking pan.

Add the garlic, oil, and vinegar and cook on medium heat until the mixture is thick, similar to a relish. Do not boil vigorously. Cool and serve.

Refrigerate remainder for use in the future. It keeps well.

FOR THE CHICKEN LIVERS:
1 pound chicken livers
1 medium yellow onion, 1/2 inch dice
1/4 cup Marsala or white wine
2 cups basic tomato sauce OR 1/4 cup tomato paste and water
1/4 teaspoon thyme
1/4 teaspoon garlic powder
2 cloves garlic, one chopped
Salt and pepper to taste
Thickly-sliced bread pieces, preferably Pugliese loaf

Heat a skillet to medium high heat and sear the chicken livers until browned on all sides.

Add a pinch of salt, then the diced onions, cooking until onions are nicely caramelized to a golden brown color.

Add wine and cook off alcohol, then add tomato sauce. Reduce heat. Using a large fork, mix the ingredients while mashing the chicken livers as they simmer. Simmer on low heat.

FOR BREAD SLICES:
Rub top side of bread with garlic clove and brush lightly with olive oil. Heat in 425 degree oven until slightly browned and just beginning to become crunchy.

Top toasted bread slices with ajvar and the chicken liver mixture, as desired.

Servings: 4-6
From: Ari Lindgren
Source: Navarro Vineyards Kitchen