Bruschetta con Fegatini di Pollo (Chicken Liver Bruschetta)

• 4 slices Country bread, thick-cut
• 2 tbsp Olive oil
• 1 clove Garlic
• 25 g Unsalted butter
• 1 small Yellow onion
• 6 leaves Fresh sage
• 250 g Chicken liver
• 1 tbsp Capers
• 60 ml Dry White Wine
• ½ tsp Black pepper

1. Toast the bread until deeply golden. Cut the garlic clove in half and rub the cut side over the warm toast, then drizzle with 1 tbsp of the olive oil.
2. Peel and finely chop the onion. Finely chop the sage leaves, and roughly chop the capers.
3. Heat the remaining 1 tbsp olive oil with the butter in a frying pan over a medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden, stirring regularly.
4. Add the sage and cook for 30 seconds until fragrant. Add the chicken livers and cook for 3 to 5 minutes, turning, until browned on the outside and just cooked through with a faint blush in the centre.
5. Stir in the capers, then pour in the white wine and let it bubble for 1 to 2 minutes, scraping up any browned bits. Cook until the pan looks glossy and the wine has reduced slightly.
6. Take the pan off the heat and mash the livers with the back of a wooden spoon to a rustic pâté texture. Spoon the warm mixture over the toast and finish with a generous grind of black pepper.

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