chicken liver crostini

serves 4-6, prep 20 mins, cook 15 mins

450g Chicken livers
6 tbsp Filippo Berio extra virgin olive oil
1 onion, peeled & diced
4 sage leaves
1 sprig rosemary, chopped
1 anchovy fillet, chopped
1 tbsp capers
60ml brandy
1 ciabatta

Trim the chicken livers and remove all of the sinew.

In a large frying pan, warm 2tbsp olive oil. Add the onion, sage, rosemary and cook over a medium heat for 10 minutes, stirring often, until the onion is soft but not coloured

Stir in the anchovy and drained capers and cook over a low heat for 5 minutes. Remove the pan and set aside.

In a separate pan, heat the remaining olive oil and when hot, add the chicken livers and season with salt and black pepper. Cook for 2 minutes until the chicken livers are just pink inside.

Stir the onion mixture into the chicken livers and add the brandy. Cook until the brandy is evaporated. Remove and season to taste.

Put the chicken liver mixture into a food processor and pulse briefly until you have a coarse texture.
To make the crostini: thinly slice the ciabatta, brush with olive oil and griddle both sides. Top with the chicken livers and a drizzle of Filippo Berio Extra Virgin Olive Oil