Roasted Bread with Chicken Liver and Onions

Ingredients

• 2 onions
• 500 g chicken livers (pre‑cooked)
• 1 Garlic clove
• 2 tbsp butter
• 100 ml dry red wine
• 0.5 tsp freshly chopped thyme
• dark balsamic vinegar
• Salt
• ground pepper
• 2 tbsp freshly chopped parsley
• 8 slices roasted ciabatta

Instructions

1. 1.

   Peel the onions and cut them into thin strips. Wash the livers, pat dry, remove any excess sinews or membranes, and dice very finely.

2. 2.

   Peel and finely chop the garlic, then sauté with the onions in a hot pan with melted butter until translucent. Add the liver, cook briefly, then deglaze with wine. Reduce completely, add thyme, vinegar, salt, and pepper to taste.

3. 3.

   Spread the mixture over roasted crostinis and sprinkle with freshly chopped parsley before serving.