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AppetizerMediumItalian
Crostini Toscani
Tuscany signature appetizer featuring small toasted bread rounds crowned with silky chicken liver pâté. This cucina povera classic transforms humble ingredients into an elegant first course.
⏱️ Prep: 20min🍳 Cook: 25min⏰ Total: 45min👥 Serves: 12🌡️ Warm
⚠️ Contains: 🌾 Gluten, wheat
Ingredients
- 1 lbChicken livers(cleaned and trimmed)
- 1 mediumYellow onion(finely diced)
- 2 tbspCapers(rinsed)
- 2Anchovy fillets
- 1/4 cupDry Vin Santo or Marsala
- 4 tbspButter
- 4 leavesFresh sage
- 1 baguetteTuscan bread(sliced into rounds)
📝 Make Ahead
Pâté keeps refrigerated 3 days. Bring to room temperature before serving.
Instructions
- Sauté onion in 2 tbsp butter until soft, about 8 minutes
- Add sage and livers, cook until browned outside but still pink within
- Add wine, capers, and anchovies; simmer until liquid reduces
- Transfer to food processor with remaining butter, pulse to spreadable paste
- Season with salt and pepper to taste
- Toast bread rounds, spread with warm pâté, serve immediately
💡 Pro Tips
Livers should be slightly pink inside for creamy texture. Add a splash of wine at end for brightness.
📜 History
Roots in ancient Roman tradition of using bread to scoop foods at Lucullian banquets. Cucina povera tradition of using stale bread. Pellegrino Artusi documented recipe in 1891 La Scienza in Cucina featuring soffritto with pancetta and porcini. Some trace origins to Etruscan civilization. Traditional preparation uses chicken livers, capers, and anchovy.
Also pairs well with:
chiantivermouthamaro