Chicken Liver and Fig Bruschetta

Charmaine Lu -

  • 60g butter
  • 2 sliced red onions
  • 400g trimmed chicken livers
  • 1 tbsp sugar
  • 4 ripe figs, halved
  • 5 tbsp red wine vinegar
  • 4 slices of sourdough
  • Chopped parsley
  • Olive oil
  • Melt half the butter in a frying pan and cook the onions with a pinch of salt for 20 mins or until soft and golden. Set aside on a plate. Pat the livers dry with kitchen paper and season well, then fry in the remaining butter for 5-6 mins or to your liking. Set aside with the onions.
  • Reduce the heat and sprinkle the sugar into the pan. Add the figs, cut-side down, and cook for 1 minute. Turn over, pour in the vinegar, and cook for a few mins to thicken. Return the onion and livers to the pan, season and gently mix to combine. Griddle the bread, then pile the liver mixture onto the toast and finish with parsley and olive oil.
40 mins
4 serving