Chicken Liver Pâté Toasts

• 2 tbsp extra virgin olive oil
• 2 1/2 tbsp butter
• 1 None small onion, finely chopped
• 6 None fresh sage leaves, finely chopped
• 1 lb chicken livers, trimmed
• 2 None anchovies
• 1 tbsp capers, rinsed, plus extra to garnish
• 1/4 cup dry white wine
• 1 tbsp brandy
• 1/4 cup chicken stock
• 18 thin slices ciabatta, toasted
• None None fresh chopped parsley, to garnish

1. Heat oil and butter in a large frying pan over low heat. Saute onion and sage for 5 mins, until onion is soft. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 mins, until chicken livers start to brown. Add white wine and brandy. Simmer for 5 mins, until liquid evaporates. Add stock and simmer for 4 mins. Let cool slightly.
2. Transfer to a food processor and process briefly.
3. Spread chicken liver mousse over toasts. Arrange on a serving platter and garnish with parsley and extra capers. Serve.

extra virgin olive oil, butter, onion, sage, chicken livers, anchovies, capers, white wine, brandy, chicken stock, thin, parsley

Taken from recipes-plus.com/api/v2.0/recipes/28385 (may not work)