Tuscan Chicken-Liver Crostini Recipe
A traditional Tuscan appetizer featuring a savory chicken liver spread.
Servings: 6
Equipment
- Colander
- Cutting board
- Knife
- Pan
- Wooden spoon
- Food processor
- Bowl
Ingredients
- 1 loaf Tuscan bread (or homemade bread)
- 1 lb Chicken livers
- 3 Anchovy fillets in oil
- ¼ cup Vin Santo
- ½ Onion (white or yellow)
- Capers in vinegar to taste
- Fresh sage to taste
- Bay leaves to taste
- Butter to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
Instructions
- Clean the Livers: Rinse chicken livers under cold running water in a colander, then pat dry with paper towels.1 lb Chicken livers
- Sauté the Onion: Peel and finely chop the onion. Sauté in a pan with butter.½ Onion, Butter
- Add Livers and Seasonings: Coarsely chop the chicken livers. Once the onion is sautéed, add the livers, anchovy fillets, sage, bay leaves, salt, and pepper. Cook over medium heat, then deglaze with Vin Santo until evaporated.3 Anchovy fillets in oil, ¼ cup Vin Santo, Fresh sage, Bay leaves, Black pepper
- Blend to Cream: After cooking, transfer the livers to a food processor, add well-drained capers, and blend until smooth and creamy. Taste it and add salt if needed.Capers in vinegar, Fine salt
- Final Touches: Stir in a little extra virgin olive oil, mix, and transfer to a bowl. Spread the liver cream on soft or lightly toasted bread slices. Enjoy!Extra virgin olive oil, 1 loaf Tuscan bread
Notes
- The spread can be stored in the refrigerator for about 5-6 days in an airtight container and can be frozen.
- For a traditional touch, some people soak the bread in chicken broth or spread a bit of butter on it before adding the liver sauce.
