When invited to Thanksgiving dinner at another person's home, most will offer a contribution to the meal. A bottle of wine, perhaps. Or extra cranberry sauce or maybe even pie. Me? I volunteer to bring chicken liver crostinis. Yep.
What was I thinking? I'm not exactly sure. All I can tell you is that I've eaten these toasted bread rounds spread with chicken liver pate in Tuscany and well, you know how I feel about that place! But I've never even thought about making them, so when I discussed the conundrum with my Jewish boyfriend, he suggested we turn to the recipes of Joan Nathan or his own grandmother for help. But the days are ticking by, my friends, and as I type this early Tuesday morning, I'm still without a solid plan, yet my family is talking about this the way they talk about my mother's chocolate chip cookies. In other words, they're excited.
So, I'm turning to you. I am positive that some of you have experience with turning chicken livers into mouth-watering, spreadable goodness. Please! Send me your recipes, tips, and suggestions, and I will love you forever and possibly buy you a Christmas present.