Turn off heat. Add shallot mixture, liquid and all. Shake the pan, stirring and scraping to loosen the crispy brown bits on the bottom. Scrape the contents of the pan into a bowl. Cool a few minutes.
Drizzle about 1 tablespoon olive oil over the liver mixture and sprinkle with about 1 teaspoon salt and a couple twists black pepper. Use a large spoon to mash the livers until some of the mash is creamy and some is still a little chunky. Stir in parsley. Cool to room temperature.
Toast or grill the bread until crispy but soft in the middle. Drizzle toasts with a little olive oil, spread on a generous amount of the liver mixture, and serve straightaway.
Adapted from "A girl and her pig," by April Bloomfield
Leah Eskin is a Tribune Newspapers special contributor. Email her at firstname.lastname@example.org