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Chicken liver crostini with caramelised grapes

Name: Chicken liver crostini with caramelised grapes
Yield: Serves 10-12
Cuisine: Italian recipes
Ingredients: 500g small, sweet, seedless red grapes; 1 French baguette, thinly sliced on the diagonal; 1 garlic clove; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 25g butter; 4 shallots, finely chopped; 350g good-quality chicken livers, trimmed and chopped into small pieces; Leaves from 1 large fresh rosemary sprig; 3 tbsp Vin Santo, Marsala or medium-sweet sherry; 1 tbsp nonpareilles capers (small capers), drained and rinsed; 2 tbsp chopped fresh flatleaf parsley

Published: 31 Aug 06
Updated: 18 Mar 24

Easy
September 2006

Test kitchen approved

Serves 10-12
Takes 20 min to make and about 1 and a quarter hour to roast

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Ingredients

500g small, sweet, seedless red grapes
1 French baguette, thinly sliced on the diagonal
1 garlic clove
2 tbsp extra-virgin olive oil, plus extra for drizzling
25g butter
4 shallots, finely chopped
350g good-quality chicken livers, trimmed and chopped into small pieces
Leaves from 1 large fresh rosemary sprig
3 tbsp Vin Santo, Marsala or medium-sweet sherry
1 tbsp nonpareilles capers (small capers), drained and rinsed
2 tbsp chopped fresh flatleaf parsley

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Method

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.
Toast the bread slices, rub lightly with the garlic and drizzle with a little oil. Set aside.
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.