I felt like I had won the lottery on Saturday, when I found these organic, free range chicken livers. Oh what luck! I love chicken livers, especially when they're all whipped up and luscious. Since I had loads of pickled vegetables leftover from my banh mi experiment, I naturally thought to create a mini banh mi amuse bouche. Banh mi is commonly made with pork pate, so a creamy chicken liver mousse would be a nice substitute. Here I toasted up some sliced baguette and topped each with a quenelle of mousse, daikon, carrots, jalapeño and cilantro. The acid from the pickled vegetables cut through the richness of the mousse perfectly. Isn't mini-sized food great?