🍞 Crostini toscani (chicken liver crostini)

Name: Crostini toscani (chicken liver crostini)
Total time: 35 min
Yield: 6
Cuisine: Italy · Tuscany
Ingredients: 300 g chicken livers, trimmed; 1 small onion, finely chopped; 1 tbsp olive oil; 30 g butter; 1 tbsp capers, rinsed; 2 anchovy fillets; 1 sage sprig, black pepper; 12 slices rustic bread

Origin: Italy · Tuscany

175kcal

per serving · 100 g

175kcal

per 100 g

9 gProtein9 g / 100 g

8 gFat8 g / 100 g

17 gCarbs17 g / 100 g

Crostini toscani are slices of toasted bread spread with a rustic chicken liver pâté, flavoured with capers and anchovy and enriched with butter. The topping is smooth but coarse-textured, savoury and slightly tangy from the capers, against the crunch of the toast. They are the classic start to a Tuscan meal, served as part of an antipasto.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: chicken liver, anchovies

Not veganbecause of: chicken liver, butter, anchovies

Contains glutenbecause of: bread

Contains dairybecause of: butter

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Milk

What it is made of

breadchicken liverbuttercapersanchovies

Recipe

6 servings35 min

Ingredients

300 g chicken livers, trimmed
1 small onion, finely chopped
1 tbsp olive oil
30 g butter
1 tbsp capers, rinsed
2 anchovy fillets
1 sage sprig, black pepper
12 slices rustic bread

Method

Soften the onion in the oil over medium heat for 5 minutes.
Add the livers and sage and cook for 6–8 minutes until browned outside and just pink inside. Add a splash of water if the pan dries.
Remove the sage, add the capers and anchovies and cook for 1 minute more.
Chop finely or pulse briefly with the butter to a coarse paste; season with pepper.
Toast the bread and spread with the warm liver mixture.

How to make it lighter

Leave out the butter and loosen the pâté with a little warm water instead.
Use thin slices of bread and spread the topping thinly — two crostini make a sensible starter.
Serve alongside raw vegetables rather than extra bread.

History

Chicken liver crostini are one of the signature antipasti of Tuscany, traditionally served at family feasts and holidays. Recipes vary from town to town, but liver, capers and anchovy on unsalted Tuscan bread are the common core.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →