Chicken Liver Pâté Toasts - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
2 1/2 tbsp butter
1 None small onion, finely chopped
6 None fresh sage leaves, finely chopped
1 lb chicken livers, trimmed
2 None anchovies
1 tbsp capers, rinsed, plus extra to garnish
1/4 cup dry white wine
1 tbsp brandy
1/4 cup chicken stock
18 thin slices ciabatta, toasted
None None fresh chopped parsley, to garnish

Preparation

Heat oil and butter in a large frying pan over low heat. Saute onion and sage for 5 mins, until onion is soft. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 mins, until chicken livers start to brown. Add white wine and brandy. Simmer for 5 mins, until liquid evaporates. Add stock and simmer for 4 mins. Let cool slightly.
Transfer to a food processor and process briefly.
Spread chicken liver mousse over toasts. Arrange on a serving platter and garnish with parsley and extra capers. Serve.