I couldn't let those leftover chicken livers go to waste now, could I? And I found a stray tomato in the fridge, so crostini and bruschetta seemed an obvious choice.
No real recipe here. I diced the chicken livers into really small pieces, melted some butter in a frying pan and cooked the liver really quickly with some finely diced shallot, adding a splash of brandy, finely diced fresh sage and seasoning at the end.
The bruschetta was de-seeded chopped tomato, with basil and olive oil and left to marinate for about 30 minutes.
I brushed some ciabatta slices with olive oil, baked them in the oven for 10 minutes, piled the toppings on and hey presto (is that the Italian version of et voila?), a really tasty appetizer.
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