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Serves 4


  • olive oil
  • onion, very finely chopped
  • 1 garlic clove, crushed
  • 15 chicken (or 12 duck) livers, trimmed & cleaned well
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh thyme
  • 2 tbsp Muscat or Tokay (or port)
  • 4 slices sourdough bread, toasted
  • extra virgin olive oil
Crostini alla Toscana


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until soft, regularly stirring.
  • Add the livers with seasonings and 1 tspn chopped thyme. Toss until sealed.
  • Then add the Muscat, turn down the heat, mix well and gently simmer for 5 mins. Remove from the heat, set aside to cool a little and roughly crush with a fork.
  • To serve, place a piece of toast on individual plates, pile the crushed livers on top and sprinkle a little thyme and extra virgin olive oil over and around.


© Iain Hewitson