zoom Fig and chicken liver bruschetta

    Save to your scrapbook

    Fig and chicken liver bruschetta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Fig and chicken liver bruschetta

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

    Serves: 4


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars