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Crostini Toscani
5 from 6 votes

Crostini Toscani

A great appetizer featuring chicken livers and crostini slices of bread.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 cups
Course: Appetizer
Cuisine: Italian

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
    Cup of Yum
  1. Heat 4 tablespoons oil in a heavy large skillet over medium heat.
  2. Add onion, anchovies, and garlic. Sauté until onion is tender but not brown, mashing anchovies with a fork, about 3 minutes.
  3. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes.
  4. Add wine and cook until most of the liquid evaporates, about 3 minutes.
  5. 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.
  6. 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
  1. Either grill or broil the slices of bread on both sides until golden brown. A few darker spots are just fine.