Name: Chicken Liver Crostini with Pickled Eggs
Yield: makes 12 Servings
Ingredients: 1 1/2 cups red wine vinegar; 1/2 cup water; 2 large shallots, sliced into rounds; 4 fresh thyme sprigs; 4 whole cloves; 1 bay leaf; 1 tablespoon salt; 1 1/2 teaspoons sugar; 6 hard-boiled eggs, peeled; 1/2 cup olive oil plus additional for brushing bread; 4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme, divided; 4 garlic cloves; 3 peeled, 1 minced; 2 bay leaves, divided; 1/2 teaspoon salt; 1 chicken heart and 1 chicken gizzard, trimmed; 6 ounces chicken livers, deveined; 2 tablespoons (1/4 stick) butter; 1 cup finely chopped onion; 1/4 cup dry white wine; 3 tablespoons ruby Port; 12 1/3-inch-thick diagonal baguette slices

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This chicken liver crostini with pickled eggs recipe is what we'd call the perfect party appetizer. Just don't eat them all before guests arrive.

Recipe notes