Chicken Liver Crostini

• 2 tablespoons olive oil
• 1 red onion, diced
• 2 tablespoons capers
• 2 tablespoons vincotto or raisins
• 2 cloves garlic, sliced
• 1 pound chicken livers, rinsed
• 1 cup marsala wine
• 2 sprigs of thyme
• Salt, pepper, and red chili flakes to taste
• 1/2 cup (1 stick) butter at room temperature
• 1 baguette, sliced thinly and toasted

Heat the olive oil in a large skillet over low heat. Add the onions, capers, and garlic; if you’re substituting raisins for the vincotto, add them now. Sauté just until fragrant, about 1 minute. Add the thyme, marsala, and chicken livers; if using the vincotto, add it now. Season with salt and pepper and cook until the chicken livers are just cooked through, about 5 minutes. Remove from the heat and discard the thyme. Transfer the contents of the skillet to a blender or food processor. Add the butter and purée until smooth.

To serve, spread the chicken liver mousse on toasted baguette slices.