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+ servings

Crostini Toscani

A great appetizer featuring chicken livers and crostini slices of bread.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: Italian
Servings: 2 cups


For the Pate

  • 7 tablespoons olive oil extra-virgin
  • 1 small onion finely chopped
  • 4 anchovy fillets
  • 1 clove garlic minced
  • 12 ounces chicken livers
  • cup white wine dry
  • 1 cup chicken broth
  • 2 teaspoons sage fresh and chopped
  • ½ teaspoon lemon peel finely grated

For the Crostini

  • 1 loaf Italian bread sliced thinly on the diagonal


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.