Directions

• Cover bottom of medium saucepan with olive oil
• Add onion and cook until translucent
• Add liver and cook at high heat for a few minutes
• Once the liver is colored, lower heat to medium and add the celery, carrot, parsley and tomato paste
• Continuing cooking at medium heat until there is no more blood visible
• Remove from heat and add salt and pepper to taste
• Let cool; once almost cold, place everything into blender, adding the capers and blend well
• Spread the patè on the toasted bread slices and serve