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Crostini Toscani Crostini Toscani Recipe Guide#whatsfordinner #crostinitoscani #foodaddicted #foodblogger #crostini #foodpictures #paté #tuscanfood #buonacena #tuscanyfood #mangiarecongusto #foodforfoodies #cenatraamici #mangiarebene #italianfoodphotography #foodie #italianfoodblogger #italianfoodlover #buonappetito #cenaacasa #cibobuono #ciboitaliano #ricetteitaliane #cenainfamiglia #homemade #cibotoscano #foodpickchat

Crostini Toscani

Print Recipe Pin Recipe
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.