Tuscan crostini with chicken liver pâté Recipe
Tuscan crostini are small toasts topped with an intense, creamy spread made from chicken liver, onion and capers. In Italy they’re often served at the start of a festive meal, a bit like our pâté on bread, only in a more aromatic version. They’re a great appetizer for cooler evenings.
Tuscan crostini with liver are the essence of rustic central Italian cooking – simple toasts topped with a spread that has a deep, winey and slightly herby flavour. The creamy liver with capers and onion is a bit like pâté, but more pronounced and served warm. It’s a snack that immediately evokes images of a long, convivial table and a glass of red wine.
Chef's tips
Don’t fry the livers for too long – they should stay slightly pink inside so the spread is delicate and not bitter; a few minutes over medium heat is enough. After frying, set everything aside for 5–10 minutes so the flavours settle, then blend into a spread, adjusting the consistency with a little butter or olive oil. Toast the bread until golden and be sure to rub it with a cut clove of garlic – this step makes a huge difference to the flavour.
How to serve
Serve the crostini on a large board as part of an Italian antipasto, alongside olives, cheeses and sun-dried tomatoes – perfect for long dinners with friends. They pair beautifully with a dry, not too heavy red wine, such as Chianti, or with homemade red wine with a splash of orange juice on cold evenings. They also make a good snack for the holiday table when you want to serve something different from classic pâté.
Ingredients
- chicken liver cleaned of membranes - 300 g
- onion diced - 1 piece
- garlic cloves chopped - 2 piece
- butter - 40 g
- olive oil - 2 tablespoons
- white wine can be replaced with stock - 80 ml
- capers rinsed of brine - 1 tablespoon
- anchovy fillets optional, for deeper flavour - 2 piece
- 30% cream or milk to loosen the spread - 2 tablespoons
- baguette or country bread sliced - 1 piece
- salt and pepper to taste
Preparation
- Heat the olive oil and half of the butter in a large frying pan over medium heat. Add the diced onion and fry for 5–7 minutes, stirring, until soft and lightly golden.
- Add the chopped garlic and, if using, the anchovy fillets. Fry for 1–2 minutes, until the garlic becomes fragrant and the anchovies break down.
- Add the cleaned liver. Fry for 6–8 minutes, turning the pieces from time to time, until the centre is slightly pink but not raw. Do not fry for too long so the liver doesn’t become dry.
- Pour in the white wine and cook for 3–4 minutes over medium heat until most of the liquid has evaporated.
- Add the capers, remaining butter, a pinch of salt and pepper. Stir and cook for another 1–2 minutes.
- Transfer the contents of the pan to a bowl or tall container. Add 1–2 tablespoons of cream or milk and blend with a hand blender to a smooth or slightly chunky spread – as you prefer. If the spread is too thick, add a little more milk.
- Taste and season with salt and pepper. Set aside to cool slightly – the spread will thicken.
- Arrange the baguette slices on a baking tray and toast in an oven preheated to 190°C for 5–7 minutes, until crisp and lightly golden on the edges.
- Spoon portions of the liver spread onto the warm or cooled toasts and serve immediately.
Storage
Store the liver spread in an airtight container in the fridge for up to 2–3 days. Before serving leftovers, let it come to room temperature for about 20 minutes or gently warm it in a bain-marie to restore its creamy texture. Toast fresh bread each time for the best contrast of warm toast and soft spread.
