Tuscan Liver Bruschetta With Caramelized Figs

Clean the chicken livers by removing the membranes and any connective tissue. Cut into large dice.

In a heavy pan over medium heat, add the oil and once it is hot, add the onions. Cook until they are soft and translucent. Next add the garlic and stir. Add the chicken livers and stir to mix. Cook until they lose their pink color. Add the Vin Santo (Marsala) wine, season with salt and pepper, and cook until the liquid reduces and the livers become lightly browned. Add a little chicken broth if needed to accomplish this. This will take about 10 to 15 minutes.

Remove from the heat and place the mixture in a food processor. Pulse until coarsely blended. Add the butter, capers and anchovy paste and pulse until it becomes a smooth paste. If it seems a bit dry, add a little chicken broth to moisten. Taste, and season with additional salt and pepper if needed. Set your pate aside.

Slice the baguette into thin slices and toast in the oven or grill until lightly browned on each side. Cut the figs in half, then brush with chestnut honey. Place under the broiler and cook until lightly brown and bubbly. Spread the pate generously on the bread slices, top with a fig half and serve.

Note: You can prepare the spread ahead of time, but I recommend placing plastic wrap directly on top of the spread to prevent it from discoloring. Store for up to 6 hours in the refrigerator until ready to serve. Before using, allow to come to room temperature, and then thin it with a little warm chicken broth if needed to create a spreadable mixture.