Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.

　　

Ingredients

Makes 16 <I>bruschetta.</I>

　　2 tablespoons vegetable oil

　　1 small onion, halved lengthwise and sliced thin

　　1/2 pound chicken livers, trimmed and halved

　　2 large garlic cloves, sliced

　　2 large fresh sage leaves, minced, or 1/4 teaspoon dried, crumbled, plus 16 small fresh leaves for garnish

　　1 teaspoon freshly ground black pepper, or to taste

　　1 teaspoon coarse salt

　　a pinch of ground allspice, or to taste

　　

For 16 toasts:

a 24-inch-long loaf of crusty Italian or French bread

　　1 garlic clove

　　1/4 cup extra-virgin olive oil

　　

Step 1

In a large skillet heat oil over moderately high heat until hot but not smoking and in it sauté onion, stirring, until golden. Transfer onion with a slotted spoon to paper towels to drain.

　　

Step 2

Pat chicken livers dry. Add garlic to skillet and cook over moderate heat, stirring, until pale golden. Add chicken livers and sauté over moderately high heat until golden and just springy to the touch, about 1 1/2 to 2 minutes on each side. Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely purée. Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves.

　　

To make toasts:

Step 3

Prepare grill or preheat broiler.

　　

Step 4

With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.