Cut thick slices of Maltese bread, brush with olive oil and toast, take away from heat and rub with garlic. Cook the onions in olive oil until soft in olive oil with the thyme, add the brown sugar and caramelize gently, stir in enough chicken stock and the prunes and allow braising until sauce thickens. Seal the rabbit liver quickly in a hot frying pan with olive oil for 2 minutes on both sides, do not overcook. Sear with the anisette liquor allow flaming and de glaze with the juices from the pan. To serve, Spoon the caramelized onions onto the bread crostini, place the liver on top and sprinkle with the pistachios and parsley.