Chicken Liver Pate’

Sauté the celery, carrot and onion in the Extra Virgin Olive Oil over medium heat, stirring frequently for 8 to 10 minutes.
Add the liver and continue cooking until liver is cooked through. Add salt and pepper to taste. Add the wine and cook over high heat until evaporated. Remove from heat, squeeze the lemon, and let cool.
Place all ingredients in a food processor and blend until smooth.

Can be prepared ahead of time and refrigerated for a few hours. When ready to serve, preheat oven to 375º F.
Slice the bread and place on a baking sheet, baking until lightly golden. Remove the toast from oven and spread with the chicken liver mixture.
Serve.