Chicken liver bruschetta

Method

1. Toast the bread under the grill and lightly rub with the garlic clove. Drizzle with olive oil.

2. Heat a tablespoon of olive oil in a saucepan and fry the spinach until the leaves have wilted. Season well and tip into a sieve so that any extra liquid drains away.

3. Heat another tablespoon of olive oil in a pan and fry chopped shallot until softened. Tip the chicken livers into the hot pan and cook briskly for 2-3 minutes - the centres should still remain pink. Add the brandy and tip the pan towards the heat so it catches alight. Add the butter and set aside.

4. Spoon the spinach over the toasted bread and top with the chicken livers. Thickly slice the cheese and remove the crusts. Place on top of the bruschetta and cook under the grill for 2-3 minutes.

5. Season with black pepper and Maldon sea salt and finish with another drizzle olive of olive oil.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 slices pugliese bread or sourdough bread, cut to 1cm thickness
1 large garlic clove, peeled
extra virgin Olive oil, for drizzling and frying
120g baby spinach leaves
80g chicken livers
1/2 banana shallot, finely chopped
2 tbsp Brandy
20g unsalted Butter
70g Talegio Cheese

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!