4 slicesciabatta 2 tbspolive oil, plus extra for brushing3 clovesgarlic, thinly sliced, plus 1 extra clove, halved400 gmchicken livers, trimmed3anchovy fillets, coarsely chopped2 tbsptiny salted capers, rinsed well and drained90 gm (¾ cup)green Sicilian olives, pitted2 tbsprosemary leaves1 tbspverjuice
Brush ciabatta with olive oil and rub with extra halved clove of garlic. Heat char-grill pan, and cook ciabatta for 2 minutes on each side or until golden brown.
Heat olive oil in a frying pan over high heat, add remaining garlic and cook for 2 minutes, stirring frequently until garlic is golden. Add chicken livers and anchovy and cook for 2-3 minutes or until livers are browned evenly, then add capers, olives and rosemary and cook for another minute or until livers are nearly cooked through.
Add verjuice and stir to remove cooked pieces from the base of pan, then simmer until reduced by half, then season to taste with sea salt and freshly ground black pepper. Spoon chicken livers on crostini, drizzle with pan juices and serve immediately.