Bruschetta with chicken liver and brynza

Cut the baguette into slightly slanted pieces, brush with oil and toast in the oven until golden (you can fry it in a pan or toaster);

Cut the livers into julienne strips, put them in a pan with oil, add the diced peppers and soy sauce;

Cook liver and peppers until tender and lightly browned, stirring;

On a serving platter, arrange the bread (if you like, you can rub the bread with a clove of garlic);

On the bread, place the liver, add a few slices of bryndza and corn (quarters, cut lengthwise); Corn can be safely replaced by pickles; You can also serve cherry skewers with the brynza;

Enjoy!!