Crostini with liver cream

Ingredients

• 8 fresh chicken livers
• 1 Shallot
• 1 Carrot
• 1 stalk of celery
• 2 tbsp chopped parsley
• 1 Garlic clove
• 2 tbsp butter
• 3 tbsp olive oil
• 125 ml dry white wine
• Salt
• pepper, freshly ground
• 2 tbsp lemon juice
• 1 tbsp small capers
• 1 tsp anchovy paste
• 125 ml rich beef broth
• 12 slices ciabatta
• finely sliced basil for garnish

Instructions

1. 1.

   Clean and wash the livers.

2. 2.

   Peel and finely chop the shallot.

3. 3.

   Wash and finely chop the celery.

4. 4.

   Sauté the shallot in hot butter until translucent, add the livers, brown them, pour in wine, let it evaporate, season with salt and pepper, add parsley, capers, and crushed garlic, stir in 1 tbsp lemon juice. Pour in broth and mash with a fork. Adjust seasoning with salt and pepper.

5. 5.

   Place bread slices on a baking sheet, drizzle with olive oil, roast at 200°C until golden yellow, remove, spread the liver paste on each slice, garnish with basil, and serve.