Crostini Toscani

  • Total time - 50 minutes
  • Prep time - 20 minutes
  • Cooking time - 30 minutes
  • Servings: 6
  • Country: Italy
Crostini Toscani

Crostini Toscani are an essential part of Tuscan cuisine, often served at the beginning of family lunches or festive dinners. Their uniqueness lies in the combination of a smooth and rich pâté, enhanced by the saltiness of anchovies and capers. It's a flavor that perfectly reflects the robust character of the region.

The pâté is traditionally prepared with a small amount of wine or broth to make it creamier and juicier. It is served on crunchy slices of Tuscan bread, which, due to its neutral flavor, allows the main taste of the spread to shine.

Ingredients

For the Pâté

  • 500 g chicken livers, cleaned
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil
  • 100 ml white wine
  • 100 ml chicken or vegetable broth
  • 3 anchovies in oil, chopped
  • 1 tablespoon capers, chopped
  • salt and freshly ground black pepper

For serving

  • slices of Tuscan bread

Instructions

Preparing the Pâté

In a large pan over medium heat, warm the olive oil. Add the onion and garlic, and sauté for about 10 minutes until the onion is soft and golden.

Increase the heat and add the cleaned chicken livers. Sear them for about 5-7 minutes until they are browned on all sides. Deglaze the pan with white wine and let it evaporate.

Add the chicken broth, anchovies, and capers. Reduce the heat, cover, and simmer for 15-20 minutes until the livers are completely tender. Season the mixture with salt and pepper.

Finishing and Serving

Transfer the cooked mixture to a blender (or use an immersion blender) and blend until you have a smooth and creamy pâté. If it's too thick, you can add a little more broth.

Toast the slices of bread in the oven or on a pan until golden and crispy. Spread the pâté generously onto the warm crostini and serve immediately.