Crostini con Fegato: A Step-by-Step Guide

Crostini con Fegato, or crostini with chicken liver pâté, is a classic Italian appetizer that beautifully combines the rich flavors of liver with aromatic herbs and spices. This dish is perfect for gatherings or as a delicious starter for an Italian-themed dinner. From my own personal experience, I can assure you that these crostini are not only delightful to eat but also a great conversation starter when entertaining guests.

Let me show you how I make these delectable bites.

Notes on What to Expect

You can expect a rich and savory flavor from the chicken liver pâté, perfectly complemented by the crispy texture of the crostini. These bites are sure to impress your guests with their depth of flavor and elegant presentation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4 (makes about 12 crostini)
• Calories per Serving: Approximately 220
• Cuisine: Italian
• Course: Appetizer
• Cost of Ingredients: $10–$15 (varies based on location and ingredient quality)

Equipment Needed

• Oven or Toaster Oven
• Baking Sheet
• Food Processor or Blender
• Small Frying Pan
• Wooden Spoon
• Knife and Cutting Board
• Check out the must-have equipment and ingredients for making a Savory  #Crostini con Fegato  here.

Ingredients

For the Crostini

• 1 baguette or Italian bread, sliced into 1/2-inch thick pieces (12 slices)
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Chicken Liver Pâté

• 1 pound chicken livers, cleaned and trimmed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 tablespoon brandy (optional)
• Salt and pepper, to taste
• Check out the must-have equipment and ingredients for making a Savory  #Crostini con Fegato  here.

Variations

• Herb-Infused Pâté: Add fresh herbs like rosemary or parsley for added flavor.
• Spicy Version: Mix in a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Vegetarian Option: Substitute the chicken liver with sautéed mushrooms, blended to a smooth consistency.

Tips

• Make the pâté a day ahead for the best flavor; it allows the herbs to infuse the mixture.
• If you’re not fond of liver, consider using pâté made from duck or pork as alternatives.

Substitutions for Dietary Needs

• Gluten-Free: Use gluten-free bread for the crostini.
• Dairy-Free: Substitute butter with olive oil or vegan butter.
• Low-Sodium: Use low-sodium chicken broth instead of regular salt.

Method

Step 1: Prepare the Crostini

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Slice the Bread: Cut the baguette or Italian bread into 1/2-inch thick slices.
3. Brush with Olive Oil: Place the slices on a baking sheet and brush both sides with olive oil. Sprinkle with a little salt and pepper.
4. Bake the Crostini: Bake in the preheated oven for 8-10 minutes, or until golden brown and crispy. Turn them halfway through baking for even crisping.

Step 2: Make the Chicken Liver Pâté

1. Sauté the Onions and Garlic: In a small frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
2. Cook the Chicken Livers: Increase the heat to medium-high and add the cleaned chicken livers to the pan. Cook until browned on the outside but slightly pink on the inside, about 5-7 minutes.
3. Deglaze with Brandy: If using, add the brandy to the pan, scraping up any browned bits from the bottom. Cook for another minute to cook off the alcohol.
4. Blend into Pâté: Transfer the liver mixture to a food processor. Season with salt and pepper, then blend until smooth. If the pâté is too thick, you can add a little more butter or a splash of broth to reach your desired consistency.

Step 3: Assemble the Crostini

1. Spread the Pâté: Once the crostini have cooled slightly, spread a generous layer of the chicken liver pâté on each slice.
2. Garnish (Optional): You can top the pâté with a sprinkle of fresh herbs or some finely chopped olives for added flavor and presentation.

Step 4: Serve

• Arrange the crostini on a serving platter and enjoy immediately or let them cool to room temperature.
• Check out the must-have equipment and ingredients for making a Savory  #Crostini con Fegato  here.

Nutritional Information Per Serving

• Calories: Approximately 220
• Protein: 10g
• Fat: 15g
• Carbohydrates: 15g
• Fiber: 1g

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