Preheat oven to 180C
Slice the baguette into slices approximately 1.5cm thick and place onto a baking tray
Lightly brush with olive oil then bake in the oven turning over once until lightly toasted on each side (approx. 6 minutes per side)
In the meantime melt the butter in a pan and sauté the onion and garlic until tender
Add the white wine and allow to reduce slightly then add the chicken livers, KNORR Chicken Stock Pot and Italian Herb and sauté until the livers are well browned on all sides but still slightly pink in the middle
Remove the livers from the pan and either spoon onto the toasted baguette slices or puree the livers to a pate consistency first in a food processor and then spread onto the toasted baguette slices
Tip – give your livers a little kick by adding some Robertsons Crushed Chilli to the pan when frying your onion or one fresh sliced green chilli!