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

Ingredients

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)

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  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

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