Chopped Chicken Liver Crostini

•2 tubs fresh chicken livers, organic and kosher if at all possible, rinsed with the fibrous connective tissue remove. If 2 livers are connected as one, free them into 2. Keep half livers whole
•2 large sweet onions, peeled and thickly sliced
•4 hard boiled eggs
•Salt, 2 tsp, or to taste (these livers can take, and need, a lot of salt)
•Loaf of French bread, sliced ¼ inch thick, toasted light brown
•Fresh chopped marjoram and oregano, ½ tsp each
•Pinch red pepper flakes
•Vegetable oil

In a 12 to 14 inch sauté pan on med-high heat, sauté the onions in the oil 3 minutes until fragrant and then lower temperature to med-low and cook, stirring occasionally until caramelized to a mahogany brown. Push the onions to the outside edges of the pan, turn up the heat to med-high, add some more oil, and sauté chicken livers until light pink in the middle when pierced with a knife. Remove to a bowl and in batches, process livers, onions, eggs, and spices, in a pulse in a food processor until chunky—not like a mousse.

Spread on toasted bread.

NOTE: If you are Jewish and want this recipe for the High Holy Days, omit Italian spices, and add schmaltz (you know what I mean). Serve on Matzo! Shalom!