Steps:
- Line plate with paper towels. Heat the olive oil in medium skillet over medium-high heat. Add sliced sage; saute until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; saute until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira wine, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sauteed sage. Serve crostini on bed of fresh sage leaves, if desired
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