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    Fig and chicken liver bruschetta

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    *mandatory

    Fig and chicken liver bruschetta

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    60g unsalted butter
    2 red onions, thinly sliced 
    400g chicken livers, trimmed
    3 tbsp caster sugar
    4-6 ripe figs, halved
    5 tbsp red wine vinegar
    4 slices sourdough bread
    handful flat leaf parsley, roughly chopped
    ½ lemon, zest
    splash extra virgin olive oil 

    Method

    1. Melt 30g butter in a frying pan; add the onions and a pinch of salt. Fry over a low heat for 20 minutes, until soft and just browning; set aside on a plate. Pat the livers dry on kitchen paper; season. Add the remaining 30g butter to the pan and, once foaming, fry the livers over a medium heat according to pack instructions; set aside with the onions.

    2. Turn down the heat; sprinkle the sugar into the pan. Add the figs, cut-side down; cook for 1 minute or until starting to brown. Turn over, add the vinegar, cook for a few seconds until syrupy, then return the onions and livers. Season and mix gently. Toast the bread, then pile everything on top with the parsley, lemon zest and olive oil. 

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue

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