Crostini Toscani Recipe Guide

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Crostini Toscani

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Skillet or frying pan
• Food Processor or Blender
• Baking sheet
• Oven
• Serving platter

Ingredients

  

• Ingredients
• For the Crostini:
• 1 French baguette or rustic Italian bread sliced into ½ inch slices
• 2-3 tablespoons olive oil
• 1 clove garlic peeled and halved
• For the Topping:
• 1 pound chicken livers cleaned and trimmed
• 1 small onion finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon capers rinsed and drained
• 1-2 tablespoons fresh rosemary chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• 1 tablespoon brandy optional
• 2 tablespoons heavy cream optional for a creamier texture

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Crostini
• Preheat your oven to 400°F (200°C).
• Slice the baguette: Cut the bread into ½ inch thick slices.
• Brush with olive oil: Place the slices on a baking sheet, and brush one side with olive oil.
• Toast the bread: Bake in the preheated oven for about 5-7 minutes or until golden brown. Remove and let cool slightly.
• Rub with garlic: While the crostini are warm, rub the top of each slice with the cut side of the garlic. This will infuse the bread with flavor.
• Step 2: Make the Chicken Liver Mixture
• Sauté the onion: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes).
• Add chicken livers: Increase the heat to medium-high and add the cleaned chicken livers. Cook for about 5-7 minutes until browned on the outside but still slightly pink inside.
• Incorporate herbs and flavor: Add capers, rosemary, salt, and pepper. If using, pour in the brandy and allow it to cook off for 1-2 minutes.
• Blend the mixture: Transfer the mixture to a food processor. Add butter and cream if desired. Pulse until you achieve a smooth pâté consistency.
• Cool the mixture: Let the pâté cool for about 10 minutes.
• Step 3: Assemble and Serve
• Spread the pâté: Take the toasted crostini and spread a generous layer of the chicken liver mixture on each slice.
• Garnish: Optionally, garnish with fresh herbs or a few capers on top.
• Serve immediately: Enjoy your Crostini Toscani warm or at room temperature.
• Variations
• Vegetarian Option: Substitute chicken livers with a mixture of sautéed mushrooms, garlic, and herbs, blended into a pâté.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the pâté for a bit of heat.
• Cheese Twist: Top with crumbled gorgonzola or parmesan for added flavor.

Crostini Toscani, or Tuscan crostini, are delightful little toasts topped with a savory mixture, often made from chicken liver pâté, garlic, and herbs. This dish is a staple of Tuscan cuisine and makes for a fantastic appetizer or snack. From my own personal experience, I’ve found that making these crostini is not only simple but also a rewarding way to impress guests with your culinary skills. Let me show you how I make this classic Italian treat.

Notes on What to Expect

Expect a delightful blend of rich, savory flavors from the chicken liver, enhanced by the aromatic garlic and fresh herbs. The crunch of the toasted bread contrasts beautifully with the creamy topping, making for an irresistible bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Time to Stand: 10 minutes (for the pâté to cool)
• Ease of Cooking: Easy
• Servings: 8
• Calories: Approximately 200 calories per serving (2 crostini)
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Appetizer

Equipment Needed

• Skillet or frying pan
• Food processor or blender
• Baking sheet
• Oven
• Serving platter
• Check out the must-have equipment and ingredients for making a Savory  #Crostini Toscani  here.

Ingredients

For the Crostini:

• 1 French baguette or rustic Italian bread (sliced into ½ inch slices)
• 2-3 tablespoons olive oil
• 1 clove garlic (peeled and halved)

For the Topping:

• 1 pound chicken livers, cleaned and trimmed
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon capers, rinsed and drained
• 1-2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)
• Salt and pepper, to taste
• 1 tablespoon brandy (optional)
• 2 tablespoons heavy cream (optional for a creamier texture)
• Check out the must-have equipment and ingredients for making a Savory  #Crostini Toscani  here.

Step-by-Step Instructions

Step 1: Prepare the Crostini

1. Preheat your oven to 400°F (200°C).
2. Slice the baguette: Cut the bread into ½ inch thick slices.
3. Brush with olive oil: Place the slices on a baking sheet, and brush one side with olive oil.
4. Toast the bread: Bake in the preheated oven for about 5-7 minutes or until golden brown. Remove and let cool slightly.
5. Rub with garlic: While the crostini are warm, rub the top of each slice with the cut side of the garlic. This will infuse the bread with flavor.

Step 2: Make the Chicken Liver Mixture

1. Sauté the onion: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes).
2. Add chicken livers: Increase the heat to medium-high and add the cleaned chicken livers. Cook for about 5-7 minutes until browned on the outside but still slightly pink inside.
3. Incorporate herbs and flavor: Add capers, rosemary, salt, and pepper. If using, pour in the brandy and allow it to cook off for 1-2 minutes.
4. Blend the mixture: Transfer the mixture to a food processor. Add butter and cream if desired. Pulse until you achieve a smooth pâté consistency.
5. Cool the mixture: Let the pâté cool for about 10 minutes.

Step 3: Assemble and Serve

1. Spread the pâté: Take the toasted crostini and spread a generous layer of the chicken liver mixture on each slice.
2. Garnish: Optionally, garnish with fresh herbs or a few capers on top.
3. Serve immediately: Enjoy your Crostini Toscani warm or at room temperature.

Variations

• Vegetarian Option: Substitute chicken livers with a mixture of sautéed mushrooms, garlic, and herbs, blended into a pâté.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the pâté for a bit of heat.
• Cheese Twist: Top with crumbled gorgonzola or parmesan for added flavor.
• Check out the must-have equipment and ingredients for making a Savory  #Crostini Toscani  here.

Tips and Substitutions

• Liver Substitute: If chicken livers are unavailable, you can use beef liver or even canned pâté for convenience.
• Gluten-Free: Use gluten-free bread for the crostini to accommodate dietary restrictions.
• Dairy-Free: Omit the butter and cream for a dairy-free version; the recipe will still taste great!

Nutritional Information Per Serving

• Calories: Approximately 200 calories
• Protein: 10g
• Carbohydrates: 18g
• Fat: 10g

I hope this guide has made making Crostini Toscani 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. Enjoy your cooking!