Chicken liver crostini with caramelised grapes

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Remove the grapes from their stalks and spread out on a non-stick baking tray. Roast for 25-30 minutes, shaking the tray now and then to prevent them sticking, until they have started to caramelise. Reduce the oven temperature to 140°C/fan120°C/gas 1 and roast for a further 40-45 minutes until shrivelled up, sticky and sweet. Remove and set aside.
2. Toast the bread slices, rub lightly with the garlic and drizzle with a little oil. Set aside.
3. Heat the olive oil and butter in a large frying pan. Add the shallots and cook gently for 5 minutes, until soft and lightly browned. Turn up the heat to high, add the chicken livers and rosemary and cook briskly for 2 minutes, stirring, until the livers are just cooked. Add the Vin Santo, Marsala or sherry and cook for a further minute or until it has evaporated. Stir in the capers, parsley and some seasoning to taste.
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4. Spoon some of the chicken livers onto each piece of toast and top with 2-3 caramelised grapes. Serve immediately.