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 of our friends always eats there and ordered it.
What is Crostini Toscani?
Crostini Toscani, also known as Tuscan crostini, is a delicious and straightforward Italian appetizer. Made with a few simple ingredients, this dish is perfect for any occasion, from a casual dinner party to a sophisticated cocktail hour.
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 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 her version of this classic Italian antipasto. If you like chicken liver, I know you will enjoy Lola's recipe. Thanks, Lola.
Even those who cannot stand liver will like this; I am living proof of that. An authentic Tuscan classic antipasto: slices of country-style bread laced with creamy chicken liver paté. Taste one and you too will be hooked.
Overall, Crostini Toscani is a simple and delicious appetizer that is perfect for any occasion. Give this recipe a try and let us know what you think in the comments below!
For the Pate
For the Crostini
- 1 loaf Italian bread sliced thinly on the diagonal
For the Pâté
- Heat 4 tablespoons oil in a heavy large skillet over medium heat.
- Add onion, anchovies, and garlic. Sauté until onion is tender but not brown, mashing anchovies with a 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 the 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 a fork, about 10 minutes. Cool slightly.
- Transfer mixture to processor. Using short bursts, the 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.
An alternative way of preparing it with chicken livers is with a combination of crispy crostini, creamy cannellini beans, and tangy black olives is a match made in heaven. This dish is easy to make and can be customized with your favorite ingredients. Try adding some cooked sausage or diced pancetta for extra flavor, or topping the crostini with a dollop of goat cheese or ricotta for added creaminess.
To make this alternative Crostini Toscani, you'll need the following ingredients:
- 1 baguette
- Extra virgin olive oil
- 4 cloves of garlic
- 1 can of cannellini beans
- ½ cup of cherry tomatoes
- ½ cup of black olives
- Salt and pepper to taste
First, slice the baguette into thin rounds and brush both sides with olive oil. Place the rounds on a baking sheet and bake at 400 degrees Fahrenheit until crispy and golden, about 10 minutes.
While the crostini are baking, heat a few tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the cannellini beans, cherry tomatoes, and black olives, and cook until the vegetables are heated through and the flavors have melded together about 5 minutes. Season with salt and pepper to taste.
To assemble the Crostini Toscani, place a spoonful of the bean and vegetable mixture on top of each crostini. Serve immediately, garnished with fresh parsley or basil if desired.
Crostini Toscani is a delicious and versatile appetizer that is sure to impress your guests. The combination of crispy crostini, creamy cannellini beans, and tangy black olives is a match made in heaven. Plus, the dish is easy to make and can be customized with your favorite ingredients. Try adding some cooked sausage or diced pancetta for extra flavor, or topping the crostini with a dollop of goat cheese or ricotta for added creaminess.
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
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!
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.
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
I made this today for a Tuscan wine pot-luck I'm going to tonight. My husband and I both sampled it and love it; we'd happily finish it all off before the dinner :-). My only comment is that it took a heck of a lot longer than 3 minutes to cook the wine, livers, and onion mixture until "most of the liquid evaporates" -- probably more like 10-12 minutes. However, it came out great!
The Reluctant Gourmet
Hi Chris, thanks for letting me know about your experiences making this dish. I'm not sure why it took longer to evaporate most of the liquids but I'll try it again to see what I'm doing to cut down the time. It may be a difference in stove tops but 3-4 times longer is quite a bit.