7 Tbs. Extra-Virgin Olive Oil      

1 Small Onion, finely chopped

4 Anchovy Fillets

1 Garlic Glove, minced

12 Oz. Chicken Livers

1/3-Cup Dry White Wine

1 Cup Canned Low-Salt Chicken Broth

2 tsp. Fresh Sage, chopped

½ tsp. Finely Grated Lemon Peel

1 French-Bread Baguette, sliced into 1/3-inch thick rounds

METHOD:

Heat 4 tablespoons oil in heavy large skillet over medium heat.  Add onion, anchovies, and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes.

Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about10 minutes. Cool slightly.

Transfer mixture to food processor. Using on/off turns (pulse), process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and freshly ground black pepper.

Preheat oven to 350ºF. Arrange bread slices on two baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. Spread pâté over toasts. Arrange toasts on a platter.