Chicken Liver Crostini

2 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
350 g chicken liver
1 Tbsp. anchovy paste or 4 anchovy filets
1/2 cup white wine
3/4 cup chicken stock or water
1 Tbsp. fresh sage, chopped
1/2 tsp. grated lemon rind
Salt and pepper

Heat oil over medium-high heat. Saute onions and garlic until tender.
Add chicken livers and brown.
Add anchovy paste or anchovy filets and mash well. Add wine and cook until most of wine is evaporated.
Add chicken stock or water and sage. Simmer until livers are cooked through and liquid is reduced to 1/3, mashing the livers into small pieces.
Let cool. Put mixture in food processor and pulse until mixture is coarsely chopped. Stir in lemon rind and season with salt and pepper.
Serve on lightly toasted slices of baguette.

Makes 6 servings