Chicken Liver and Pancetta Crostini

Preheat the grill or broiler to medium-high.

Cook the pancetta in a medium skillet over medium-high heat until the fat renders, about 1 minute. Add the onion and cook, stirring frequently, until dark golden brown, about 6 minutes. Transfer to the bowl of a food processor.

Generously season the livers with salt and pepper. Add the butter to the skillet you used to cook the pancetta and onion and melt over high heat. Add the livers in a single layer and cook, turning once, until browned on the outside and rosy pink in the center, about 4 minutes. Be careful—the livers pop and sputter when cooking. Do not overcook them. Immediately transfer to the food processor with the butter in the pan.