Crostini con Fegato di Pollo

Slice the baguette into 12 rounds, finely mince the shallots, mince the garlic, and pat the chicken livers dry.

Preheat the oven to 200°C (180°C fan). Arrange baguette slices on a baking tray, lightly brush with 1 tbsp olive oil, and season with sea salt.

Toast the baguette slices in the oven for 6–7 minutes until golden and crisp, then remove and set aside.

Heat the remaining 1 tbsp olive oil in a large pan over medium-high heat until shimmering.

Add the minced shallots and sauté for 3 minutes until softened and fragrant.

Add the minced garlic and cook for 1 minute until aromatic, stirring constantly.

Increase heat to medium-high and add the chicken livers to the pan, cooking for 4–5 minutes until browned outside but still slightly pink inside. Use a meat thermometer to confirm an internal temperature of 74°C.

Pour the dry white wine into the pan and let it simmer for 1 minute until mostly evaporated.

Remove the pan from heat and stir in the butter and whole milk.

Transfer the liver mixture to a food processor and blend until smooth and creamy, about 2 minutes.

Season the pâté with sea salt and black pepper to taste.

Spoon the warm pâté generously onto each toasted crostini.

In a small pan, heat the balsamic vinegar over low heat for 1 minute until slightly thickened, then drizzle over the crostini.

Garnish each crostini with a fresh sage leaf and serve immediately.