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Italian

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.

AppetizerMediumItalian
Prep20 minCook25 minTotal45 minServes12TempWarm
⚠ Contains: 🌾 Gluten, wheat
Recipe
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
  1. 1Sauté onion in 2 tbsp butter until soft, about 8 minutes
  2. 2Add sage and livers, cook until browned outside but still pink within
  3. 3Add wine, capers, and anchovies; simmer until liquid reduces
  4. 4Transfer to food processor with remaining butter, pulse to spreadable paste
  5. 5Season with salt and pepper to taste
  6. 6Toast bread rounds, spread with warm pâté, serve immediately
Notes
Pro Tips

Livers should be slightly pink inside for creamy texture. Add a splash of wine at end for brightness.

History & Origin

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.

Pairs Well With
chiantivermouthamaro
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