3 tablespoons olive oil
40 g/1½ 0z butter
130 g/4½ oz prosciutto
1 onion, chopped
about 6 tablespoons warm milk or Meat Stock
150 g/5 oz chicken livers, trimmed and chopped
2 fresh sage leaves
4-6 country-style bread slices, lightly toasted
8 sprigs fresh rosemary


1.Heat the olive oil and half the butter in a saucepan. Add the prosciutto and onion and cook over a very low heat, stirring occasionally, for 30 minutes, gradually adding the milk or stock to keep the mixture moist.
2.Add the chicken livers and sage leaves and bring to the boil. Boil for 3 minutes, stirring constantly.
3.Remove the pan from the heat, mince the mixture with a mincer or in a food processor and return to the pan.
4. Bring to the boil, adding a little more milk or stock if necessary. Stir in the remaining butter and cook for a further 3 minutes.
5.Cut the toasted bread in half and spread with the liver mixture.
6.Arrange criss-cross sprigs of rosemary on the base of a serving dish and lay the crostíni on top.

Leave a Reply

Your email address will not be published.