Chicken liver crostini with caramelised grapes

Chicken liver crostini with caramelised grapes

Chicken liver crostini with caramelised grapes
  • Serves icon Serves 10-12
  • Time icon Takes 20 min to make and about 1 and a quarter hour to roast


  • 500g small, sweet, seedless red grapes
  • 1 French baguette, thinly sliced on the diagonal
  • 1 garlic clove
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 25g butter
  • 4 shallots, finely chopped
  • 350g good-quality chicken livers, trimmed and chopped into small pieces
  • Leaves from 1 large fresh rosemary sprig
  • 3 tbsp Vin Santo, Marsala or medium-sweet sherry
  • 1 tbsp nonpareilles capers (small capers), drained and rinsed
  • 2 tbsp chopped fresh flatleaf parsley
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  1. Preheat the oven to 200°C/fan180°C/gas 6. Remove the grapes from their stalks and spread out on a non-stick baking tray. Roast for 25-30 minutes, shaking the tray now and then to prevent them sticking, until they have started to caramelise. Reduce the oven temperature to 140°C/fan120°C/gas 1 and roast for a further 40-45 minutes until shrivelled up, sticky and sweet. Remove and set aside.
  2. Toast the bread slices, rub lightly with the garlic and drizzle with a little oil. Set aside.
  3. Heat the olive oil and butter in a large frying pan. Add the shallots and cook gently for 5 minutes, until soft and lightly browned. Turn up the heat to high, add the chicken livers and rosemary and cook briskly for 2 minutes, stirring, until the livers are just cooked. Add the Vin Santo, Marsala or sherry and cook for a further minute or until it has evaporated. Stir in the capers, parsley and some seasoning to taste.
  4. Spoon some of the chicken livers onto each piece of toast and top with 2-3 caramelised grapes. Serve immediately.

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