Tuscan Chicken Liver Crostini

Step 1: Use a paring knife to remove membranes holding liver lobes together. Wash and pat dry with paper towel, then cut livers into 1-inch chunks. Use a chef's knife to chop coarsely, or place in a mini food processor and pulse 10-12 times. Transfer to a bowl and stir in 1 tablespoon parsley. Set aside near stove.

Step 2: In a small skillet over medium heat, melt butter. Lower heat slightly, add liver mixture and cook, stirring, until the liver darkens slightly, about 1 minute.

Step 3: Season with fish sauce and pepper, then sprinkle on flour. Stir to combine then add broth or water. Cook, stirring constantly, as mixture bubbles and eventually thickens, about 3 minutes.

Step 4: Remove from heat and stir in lemon juice and half of zest. Set aside, partially covered, to cool.

Step 5: Meanwhile, preheat oven to 350 degrees and position a rack in the middle. Place bread slices on a baking sheet and brush with the olive oil. Bake about 15 minutes, or until crisp and golden in spots.

Step 6: To serve, spread liver mixture over crostini. Garnish with remaining parsley and lemon zest. Cut each crostino in half on the diagonal, if desired.