Chicken Liver and Prosciutto Crostini

I have a fondness for food and activities of a 60 year old.  I love pinochle, jazzercise and chopped liver.  Often I am alone in my love of organ meats, cardio and card games with my peers but it doesn't matter.  These are the things I enjoy.  SS has given me a valid reason for forcing my penchant for liver onto my friends and family.

 For Superbowl, I decided to make a crostini that most likely few guests would try, Chicken Liver and Prosciutto Crostini.  The recipe was fairly simple and Silver Spoon like in that it asked me to use a large amount of butter, a fair amount of prosciutto and onions and saute for a long time.  Meanwhile I warmed up some milk in a small pan and kept it ready.  I added the livers and cooked them for a few minutes with several sage leaves.  I added a small amount of milk here and there to keep the mixture from drying out.  After a few minutes of cooking I transferred the mixture to the food processor and chopped it for a few minutes.  Then put it back in the pan with more butter and a bit more milk.

 To make them more people friendly, I topped it with bacon slices.  My BFF said it was almost as good as her Nana's.  She is a fellow liver lover.   Mostly people didn't eat them, but I didn't care.  I loved the recipe.  It reminded me of late nights with my parents in Connecticut playing pinochle and eating chopped liver.  I know, I will fit right in at the old folks home when the time comes.  Coming up next, low carb gnocchi and Beef Stroganoff a la Silver Spoon!