GRILLED BREAD WITH SWEET-SOUR CHICKEN LIVERS

2 tablespoons extra-virgin olive oil, divided use
2 ounces pancetta, finely chopped
1/4 cup minced yellow onion
1 teaspoon chopped fresh sage OR 1/2 teaspoon dried thyme
2 tablespoons dry Marsala or white wine
1 tablespoon unsalted butter
1/2 pound chicken livers, trimmed of veins and fat
Salt and freshly ground black pepper
1 clove garlic, minced
2 anchovy fillets, soaked in cold water 10 minutes, patted dry and mashed
1 tablespoon chopped capers
2 to 3 teaspoons balsamic vinegar
6 large slices rustic country-style bread, sliced 1/4-inch thick, toasted

Heat 1 tablespoon olive oil in skillet over medium heat. Cook pancetta, onion and sage or thyme until onion is soft, 10 minutes.

Add Marsala and simmer until moisture evaporates. Remove from pan, place on work surface, and chop together until fine. Reserve.

In same pan, heat remaining 1 tablespoon olive oil and butter over low heat. Place livers in pan side by side and cook 2 to 3 minutes, turning them a few times. Season with salt and pepper. As soon as they are firm yet still pink on inside, remove from pan and let cool.

Chop livers coarsely and combine them in bowl with onion mixture. Add garlic, anchovies, capers and vinegar to taste. Season with salt and pepper.

Cut each slice of bread on the diagonal into 2 pieces. Spread liver paste on the warm croutons and serve immediately.

Servings: 6
Source: From Tapas to Meze: Small Plates from the Mediterranean by Joanne Weir