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Fig and chicken liver bruschetta
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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
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.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
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This recipe was first published in July 2018.
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