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Ingredients
- 50g butter
- 200g chicken livers, cleaned and quartered
- 8 sage leaves
- 1 tablespoon red-wine vinegar
- 1 tablespoon tiny capers
- 3 anchovy fillets chopped
- 2 tablespoons chopped flat-leaf parsley
- 8 thick slices French bread/baguette
- extra virgin olive oil
- 1 clove garlic, sliced in half
Method
Preheat oven to 200 C. Melt the butter in a frying pan and fry the liver with the sage for a few minutes – taking care not to overcook. Add the vinegar, capers, anchovies and parsley and increase the heat and reduce the liquid. Transfer the mixture to a food processor or blender and process until finely chopped but not smooth. Brush one side of the breadsticks with olive oil, crisp these on a baking tray in the oven. Rub the garlic halves over the warm crostini and then pile on the liver mixture. Serve immediately
