Chicken Liver Crostini

Ingredients:

2 tablespoons olive oil
1 garlic clove, finely chopped
225 grams fresh or thawed chicken livers
2 tablespoons white wine
2 tablespoons lemon juice
4 fresh sage leaves, finely chopped or
1 teaspoon dried, crumbled sage
4 slices ciabatta or other Italian bread
salt and pepper
lemon wedges, to garnish

Procedure:

Heat the olive oil in a heavy-bottomed skillet and cook the garlic over a low heat, stirring constantly, for 1 minute. Remove the pan from the heat. Rinse and roughly chop the chicken livers, using a sharp knife. Return the pan to a medium heat. Add chicken livers with the white wine and lemon juice. Cook, stirring frequently, for 3 to 4 minutes or until the juices from the chicken livers run clear. Stir in the sage and season to taste. Toast the bread under a preheated broiler for 2 minutes on both sides or until golden brown.Spoon the hot chicken liver mixture on top of the toasted bread and serve garnished with wedges of lemon.