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Crostini toscani are a beloved Tuscan antipasto featuring toasted bread slices spread with a savory, silky chicken liver pâté enriched with capers, anchovies, and fresh sage. The pâté is deeply flavorful, with the anchovies and capers adding depth and a welcome salty tang while the white wine mellows the intensity of the livers. The result is a smooth, spreadable mixture with complex, umami-rich flavor. Found on every antipasto platter in Tuscany, these crostini are one of the region's most characteristic and enduring dishes.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
245 kcal
For 4 serving(s)
Per serving
Clean the chicken livers, trimming away any sinew or discolored parts. Pat dry with paper towels.
Melt the butter in a frying pan over medium heat. Add the finely chopped onion and sage and cook gently until soft and golden, about 5 minutes.
Add the chicken livers and cook for 3-4 minutes until browned on the outside but still slightly pink inside.
Pour in the white wine and cook until fully evaporated. Add the capers and anchovies and cook for 2 more minutes.
Transfer everything to a food processor and pulse to a rough, spreadable pâté. Season with salt and pepper. Add a little warm water if it seems too thick.
Toast or grill the bread slices until golden and crisp on both sides.
Spread the warm chicken liver pâté generously over each toast and serve immediately.
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