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1
Begin by preheating an oven to 350 degrees F.
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2
Slice the bread into 1/4-inch thick slices, cutting the boule in half first.
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3
Lightly brush each piece of bread with olive oil, on both sides, before placing onto a cookie sheet and toasting lightly in the oven.
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4
Toast both sides evenly, turning halfway through.
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5
Remove from the oven and rub each piece of toast or bruschetta with the garlic, to flavor the bread.
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6
Place the bruschetti near the oven to keep warm while you make the livers.
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7
Heat the remaining olive oil in a large skillet over medium heat.
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8
Add the cleaned livers to the pan and sear over high heat.
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9
Try not to shake the pan too much, but rather allow the livers to caramelize and brown before turning to cook the second side.
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10
Cook the livers in batches if necessary, as overcrowding the skillet will result in steamed, and not seared, livers.
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11
As the liver is turned on the other side to brown, add the shallots and cook for 2 minutes, being careful not to burn the shallots.
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12
Season with salt and pepper, tasting as you go.
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13
Add the sugar to the pan and coat the livers evenly, before adding the vinegar carefully, to avoid splattering of the caramelized sugar.
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14
Turn the heat down slightly so that the vinegar will reduce to a glossy glaze.
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15
Serve the livers immediately on the toasted bruschetti.
