Crostini with Chicken Liver and Capers

Ingredients

• 400 g chicken liver (pre‑prepared)
• 1 red bell pepper
• 1 onion
• olive oil
• 1 pinch sugar
• 1 pinch sweet paprika powder
• 1 tsp freshly chopped thyme
• 2 tbsp capers
• 4 tbsp white wine
• 8 slices of white bread

Instructions

1. 1.

   Wash, clean and dice the chicken liver into small cubes.

2. 2.

   Wash the bell pepper, halve it, remove seeds and white membranes, then dice. Peel and finely cube the onion. Heat a little oil in a pan and roast the onions until golden brown. Add the liver, sear briefly, then add the pepper and sauté for a short time. Stir in sugar, paprika powder, and thyme; deglaze with white wine. Mix in capers, season with salt and pepper, and set aside.

3. 3.

   Drizzle the bread slices with olive oil and toast them until crisp in a toaster or oven. Spread the liver mixture over the toasted bread and garnish with herbs before serving immediately.