APPETIZER PANACHE

TUSCAN CHICKEN LIVER PÂTÉ

Crostini Toast

1-medium baguette (cut into thirty-two, ¼ inch slices) ¼ cup olive oil, for brushing

Preheat oven to 350°. Arrange the bread slices on 2 large baking sheets and brush olive oil on both sides. Bake about 7 minutes, or until golden brown. Let cool completely. The crustini can be made several days ahead and stored in an airtight container.

Tuscan Chicken Liver Pate 
10- oz of fresh chicken livers 
4-strips of smoked bacon (chopped) 
1-small sweet onion (chopped) 
1-clove garlic (chopped) 2- oz Madeira, or sherry 
4-tablespoons olive oil 
Salt & pepper, 
nutmeg 3-oz heavy cream 
4- tablespoons fresh rosemary or thyme

In a large sauté pan, add olive oil, bacon and onions. Cook for 4 minutes on low heat and add the garlic and liver. Cook on medium heat for about 15 minutes. Add the rosemary and Madeira and let simmer about 15 minutes or until the liver is done all the way through. Add a dash of salt, pepper and nutmeg and let cool. Puree in a food processor until mixture is smooth. Slowly stir in the cream and pulse till blended. Spread on crustini with a generous dollop. Garnish. Can be made up to a week ahead if covered in an airtight container (lay a sheet of clear wrap over the pate to keep the top from browning.)