Crostini alla Toscana
Method
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Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until soft, regularly stirring.
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Add the livers with seasonings and 1 tspn chopped thyme. Toss until sealed.
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Then add the Muscat, turn down the heat, mix well and gently simmer for 5 mins. Remove from the heat, set aside to cool a little and roughly crush with a fork.
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To serve, place a piece of toast on individual plates, pile the crushed livers on top and sprinkle a little thyme and extra virgin olive oil over and around.
Ingredients
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olive oil
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½ onion, very finely chopped
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1 garlic clove, crushed
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15 chicken (or 12 duck) livers, trimmed & cleaned well
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sea salt & freshly ground pepper
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3 tbsp chopped fresh thyme
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2 tbsp Muscat or Tokay (or port)
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4 slices sourdough bread, toasted
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extra virgin olive oil
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