Crostini Toscani

January 17, 2010 4 Comments

Crostini Toscani Recipe

Chicken Pate Served On “Little Toasts”

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 Tribeca 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.

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.


Crostini Toscani

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 cups

Crostini Toscani


For the Pate

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

For the Crostini

1 loaf Italian bread, sliced thinly on the diagonal

How To Prepare At Home

For the Pâté

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

Increase heat to medium-high. Add chicken livers and sauté 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.

For the Crostini

Either grill or broil the slices of bread on both sides until golden brown. A few darker spots are just fine.

Last modified on Mon 14 July 2014 9:10 am

Comments (4)

Trackback URL | Comments RSS Feed

  1. Eleonora (Lola) says:

    Great! Makes me want to make some right now, actually. That’s a good sign (especially if it comes from the author of the recipe!)

    Ciao Eleonora (Lola)

    Thanks Eleonora – RG

  2. Jenni says:

    It might look kind of scary, but I know how good it is–it’s making my mouth water! I don’t want to eat a big old pan of liver, but blend it into a spread, and I’m all over it!

  3. Edoardo Marchetti says:

    Thank you for using my photo! I hate liver in general but in this way it’s just fantastic! Try them! Greetings from Tuscany – Edoardo.

  4. Radhika says:

    Over the years, I have realized that Italian Cooking is more regionally inclined, with the variations spread throughout the globe. From pizzas to pastas and the many appetizers, it is also one of the richest and the most varied cuisines. Crostini Toscani is an interesting try and can I use any other meat pate to serve with the toast?

    Hi Radhika, of course you can. – RG

Leave a Reply

Culinary Schools

Ice Cream Sundays

Strawberry Chocolate with Almonds Gelato Recipe

Strawberry Chocolate with Almonds Gelato Recipe

Strawberry Chocolate with Almonds Gelato Recipe On a recent trip to State College, PA, my wife stopped at Tait Farms to pick up some local products including a Strawberry Dark Chocolate Sauce that my daughter thought would be a great ingredient to try in a new gelato or ice cream. I also had some Dark […]

August 13, 2014 0 Comments
Chocolate Trail Mix Ice Cream

Chocolate Trail Mix Ice Cream

How About Some Chocolate Ice Cream with a Bit of Trail Mix While I was down in the basement working out, I heard my youngest daughter upstairs in the kitchen preparing something.  My daughter has cerebral palsy and uses a walker to get around so I could hear the wheels rolling back and forth as […]

July 25, 2014 5 Comments
Hot Chocolate Ice Cream Recipe

Hot Chocolate Ice Cream Recipe

 We Used Starbucks Hot Chocolate Mix For This One Maddie and I were thinking about making some homemade ice cream and since chocolate is her favorite, we thought we would give that a try. I looked in the recipe book that came with my new Cuisinart Ice Cream Gelato Maker and found a basic recipe […]

July 10, 2014 0 Comments
Strawberry Gelato Recipe

Strawberry Gelato Recipe

Fresh Seasonal Strawberries Make For Great Gelato By now you know I am the proud owner of a Cuisinart Commercial Quality Ice Cream & Gelato Maker given to me by my neighbors Bob and Barbara for my recent birthday and I’ve been experimenting with it to learn how to make great homemade ice cream and […]

June 29, 2014 0 Comments
Difference Between Ice Cream and Gelato

Difference Between Ice Cream and Gelato

What’s the Difference Between Ice Cream & Gelato I celebrated a big birthday at the beginning of the month and my wife invited some friends over including my neighbor who gave me a Cuisinart Commercial Quality Ice Cream & Gelato Maker (ICE-100) as a birthday present.  This past weekend, my youngest daughter and I put […]

June 20, 2014 5 Comments

Reluctant Gourmet’s Top Tip Lists

Check Out My RG Cooking Cartoons