Don’t knock it ‘til you try it. Creamy, salty and the perfect way to begin this rustic meal.

Serves 8-10

Prep time: 15 minutes

Cook time: 30 minutes

Heat oil in a large skillet over medium heat. Add shallot, anchovies and garlic and sauté until onions are translucent. Mash anchovies with a fork to incorporate. Add chicken livers and sauté until brown, about 5 minutes. Add wine and cook until the liquid evaporates. Add stock and simmer until the livers are cooked through, about 10 minutes.

Cool the mixture slightly and transfer to a food processor. Pulse until the livers are pureed and the mixture is coarse. Transfer to mixing bowl and fold in parsley, caper, lemon juice and zest. Season to taste and chill until ready to serve.

For crostini, preheat oven to 350°F. Place slices on baking sheets and brush with olive oil. Bake until golden, about 10 minutes. Allow crostini to cool. Spread pate on the crostini and serve.