A while back we were in New York City for an event and we went out to dinner with a group of friends downtown in Tribecca to an Italian restaurant called Gigino Trattoria. They have a special appetizer called Crostini Toscani that’s not on the menu but available if you know to ask for it. Lucky for us, one our friends eats there all the time and ordered it.

What is Crostini Toscani?

Basically it’s chicken pate served on “little toasts”. Crostini are thin slices of bread that are lightly toasted or grilled until crispy. They are easy to make at home with some Italian bread and perfect for making little appetizers like Crostini Toscani.

When I told my friend Lola from Italy about this incredible appetizer, she offered up her version of this classic Italian antipasto.  If you like chicken liver, I know you are going to enjoy Lola’s recipe. Thanks Lola.

CROSTINI TOSCANI

Even those who cannot stand liver will like this, and I am the living proof of that. A true Tuscan classic antipasto: slices of country-style bread laced with creamy chicken liver pâté.  Taste one and you too will be hooked.

• 7 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 4 anchovy fillets
• 1 garlic clove, minced
• 12 ounces chicken livers
• 1/3 cup dry white wine
• One cup canned low-salt chicken broth
• Two teaspoons chopped fresh sage
• 1/2 teaspoon finely grated lemon peel

Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sautè until onion is tender but not brown, mashing anchovies with fork, about 3 minutes.

Increase heat to medium-high. Add chicken livers and sautè until brown, about 4 minutes.

Add wine and cook until most of 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 fork, about 10 minutes. Cool slightly.

Transfer mixture to processor. Using short bursts, process just until livers are coarsely pureed. Mix in lemon peel. Season to taste with salt and pepper.

Use thin slices of an Italian or French country-style loaf, and serve the crostini with the warm chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the lightly toasted bread slices.

Lola Baldwin
Aglio, Olio & Peperoncino