Crostini Toscani
User Reviews
5
6 reviews
Excellent
Crostini Toscani
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A great appetizer featuring chicken livers and crostini slices of bread.
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Ingredients
For the Pate
- 7 tablespoons olive oil extra-virgin
- 1 small onion finely chopped
- 4 anchovy fillet
- 1 clove garlic minced
- 12 ounces chicken liver
- ⅓ cup white wine dry
- 1 cup chicken broth
- 2 teaspoons sage fresh and chopped
- ½ teaspoon lemon peel finely grated
For the Crostini
- 1 loaf Italian bread sliced thinly on the diagonal
Instructions
For the Pâté
- Heat 4 tablespoons oil in a heavy large skillet over medium heat.
- Add onion, anchovies, and garlic. Sauté until onion is tender but not brown, mashing anchovies with a fork, about 3 minutes.
- Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes.
- Add wine and cook until most of the liquid evaporates, about 3 minutes.
- Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with a fork, about 10 minutes. Cool slightly.
- Transfer mixture to processor. Using short bursts, the process just until livers are coarsely pureed. Mix in lemon peel—season to taste with salt and pepper.
For the Crostini
- Either grill or broil the slices of bread on both sides until golden brown. A few darker spots are just fine.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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