Recipe Guide for Tuscan Crostini

Tuscan Crostini is a classic Italian appetizer, often made with rich, flavorful chicken liver pâté spread over toasted, crispy slices of bread. Originating from Tuscany, this dish is loved for its depth of flavor and versatility. Let me show you how I make it, starting with the basic ingredients and steps.

Notes on What to Expect:

Tuscan Crostini is a great blend of savory, slightly tangy, and buttery flavors, making it a perfect appetizer for any meal. The crunchiness of the toasted bread paired with the smooth, rich pâté will undoubtedly be a crowd-pleaser.

Recipe Guide for Tuscan Crostini

Cuisine: Italian
Course: Antipasto (Appetizer)
Servings: 10-12 people
Total Time: 25 minutes

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: None
• Ease of Cooking: Easy

Ingredients:

• 300g chicken livers
• 1 tsp capers
• 4 anchovy fillets
• 1 clove garlic, minced
• 1 large handful parsley, chopped
• 8 sage leaves, chopped
• 1 tbsp olive oil
• 1 tbsp Vin Santo (or Marsala wine)
• 100g butter
• 1 loaf of crusty bread (for the crostini)
• Go get the must-have equipment and ingredients for making a Savory  #Tuscan Crostini  here.

Equipment Needed:

• Frying pan
• Food processor
• Griddle pan (or regular skillet)
• Knife and chopping board
• Ramekin (optional for serving)
• Go get the must-have equipment and ingredients for making a Savory  #Tuscan Crostini  here.

Method:

1. Prepare the Chicken Livers: Clean the chicken livers by removing any bits of fat or green areas. Dry them well before chopping into pieces.
2. Cook the Livers: Heat 1 tbsp of olive oil in a frying pan. Add the livers, capers, anchovies, garlic, parsley, and sage. Cook for about 5 minutes, ensuring the livers are just cooked through. Remove from heat and set aside to cool slightly.
3. Make the Pâté: Transfer the cooled liver mixture to a food processor. Add the Vin Santo and blend until smooth.
4. Finish the Pâté: Return the pâté to the pan and add butter. Stir constantly for about 3 minutes until the butter has melted and the pâté becomes smooth and creamy.
5. Prepare the Crostini: Cut thick slices of crusty bread and drizzle with olive oil. Toast the bread slices in a hot griddle pan until charred on both sides.
6. Assemble the Crostini: Spread the chicken liver pâté generously on each toasted slice of bread. Serve immediately and enjoy!

Variations and Substitutions:

• Vegetarian Version: For a vegetarian twist, use sautéed mushrooms, walnuts, and herbs instead of chicken livers to create a rich, earthy spread.
• Gluten-Free Version: Use gluten-free bread to accommodate dietary restrictions.
• Dairy-Free: You can replace butter with olive oil or coconut oil for a dairy-free alternative.
• Go get the must-have equipment and ingredients for making a Savory  #Tuscan Crostini  here.

Tips:

• If you want to prepare this in advance, make the pâté a day ahead and refrigerate it. The flavors will deepen overnight.
• For an extra touch, top the crostini with a drizzle of balsamic vinegar or a few thin slices of prosciutto.

Nutritional Information (per serving):

• Calories: 93 kcal per crostini with chicken liver pâté

I hope this guide has made making Tuscan Crostini seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!

From my own personal experience, I’ve found this dish works wonderfully as part of a festive Italian meal or even as a starter for a dinner party​.