Crostini Toscani
A classic Tuscan appetiser of rich, coarsely textured chicken liver pâté with capers and anchovies, served warm over toasted unsalted bread.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Chopping board
- •Chef's knife
- •Heavy-based saucepan
- •Baking tray
- •Food processor
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14 g
- carbs
- 26 g
- fibre
- 2 g
- protein
- 19 g
- calories
- 310 kcal
Instructions
- 1
Heat the olive oil and half the butter in a saucepan over medium-low heat.
- 2
Add the chopped onion, celery, and carrot to the pan.
- 3
Cook for 8 minutes until the vegetables are soft and fragrant.
- 4
Add the chicken livers and cook for 5 minutes until browned on the outside.
- 5
Pour in the Vin Santo and scrape the bottom of the pan.
- 6
Simmer for 2 minutes until the alcohol smell dissipates.
- 7
Stir in the capers, anchovy fillets, and warm chicken stock.
- 8
Cover partially and simmer on low heat for 15 minutes until tender.
- 9
Transfer the mixture to a board and chop finely by hand or pulse briefly in a processor.
- 10
Return the pâté to the warm pan and stir in the remaining butter until glossy.
- 11
Bake the bread slices at 180C for 8 minutes until crisp around the edges.
- 12
Spread the warm liver mixture generously over each slice and serve immediately.
Chef's tips
For the most authentic texture, chop the cooked liver mixture finely by hand with a large knife rather than puréeing it smooth. If the spread becomes too thick while resting, stir in a spoonful of hot chicken stock before spreading.
Ingredient substitutions
- pane toscano (unsalted Tuscan bread) → crusty country sourdough or ciabatta
- Vin Santo → dry white wine or dry Marsala
- salted capers → capers in brine, rinsed and drained
Storage
Store leftover pâté in an airtight container topped with a thin film of olive oil in the fridge for up to 3 days.
Reheating
Warm gently in a small saucepan over low heat with a splash of stock before spreading on toasted bread.
Common mistakes to avoid
- •Puréeing the mixture into a silky mousse rather than retaining a rustic, spreadable texture.
- •Using heavily salted bread, which overpowers the natural seasoning from the anchovies and capers.
- •Boiling the chicken livers vigorously, which makes them grainy and bitter.
Serving suggestions
Cooked Crostini Toscani?
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