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