Chicken liver crostini with caramelised grapes

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Remove the grapes from their stalks and spread out on a non-stick baking tray. Roast for 25-30 minutes, shaking the tray now and then to prevent them sticking, until they have started to caramelise. Reduce the oven temperature to 140°C/fan120°C/gas 1 and roast for a further 40-45 minutes until shrivelled up, sticky and sweet. Remove and set aside.

2. Toast the bread slices, rub lightly with the garlic and drizzle with a little oil. Set aside.

3. Heat the olive oil and butter in a large frying pan. Add the shallots and cook gently for 5 minutes, until soft and lightly browned. Turn up the heat to high, add the chicken livers and rosemary and cook briskly for 2 minutes, stirring, until the livers are just cooked. Add the Vin Santo, Marsala or sherry and cook for a further minute or until it has evaporated. Stir in the capers, parsley and some seasoning to taste.

4. Spoon some of the chicken livers onto each piece of toast and top with 2-3 caramelised grapes. Serve immediately.