Chicken Liver Crostini

1. mix wine, bay spice and juniper berries. Clean the chicken livers, cut them off, turn to the other side in the wine, cover with cling film and leave to marinate in the refrigerator for one night.

2. lift liver out of marinade and drain well. Pour marinade through a sieve. Peel, trim onions, carrots and celery.

Heat oil and 1 tsp butter. Fry vegetables and liver in it, add paradeis pulp and fry briefly. Pour in marinade and simmer at low temperature until liquid is almost completely evaporated. 4.

Cool the mixture. Mix in capers and parsley, finely grind the mixture in a chopper and add the remaining butter.

5. preheat oven to broil position. Cut bread into slices, toast in oven on both sides, spread with liver cream. Garnish crostini with caper berries.

Preparation about 40 min.

Our tip: Use high quality red wine for an extra fine taste!

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