Chicken liver crostini are a rustic and tasty appetizer traditionally served in Tuscany and Umbria, often alongside other bruschettas and typical cold cuts. They are very simple and quick to make, the taste of the pâté is strong and distinctive, but the slightly bitter flavor of the liver pairs perfectly with the other ingredients. Here is my version, the one I usually make, which does not deviate much from tradition and is always very appreciated, even by those who do not like liver. If possible, I recommend buying a mixed package of chicken livers and hearts, so that the flavor is a bit more delicate. Try this simple and delicious recipe for a truly tasty appetizer!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 180.55 (Kcal)
- Carbohydrates 12.32 (g) of which sugars 0.60 (g)
- Proteins 17.56 (g)
- Fat 6.24 (g) of which saturated 1.61 (g)of which unsaturated 2.41 (g)
- Fibers 0.88 (g)
- Sodium 221.55 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices Tuscan bread
- 14.11 oz chicken livers (and hearts)
- 1 tablespoon capers
- 2 fillets anchovies in oil
- 1 chili pepper
- 1 clove garlic
- 1 sprig rosemary
- 2 leaves sage
- 1 leaf bay
- lemon zest
- white wine vinegar
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Blender
- Grill or toaster
- Grater
- Bowl
Preparation
Clean the livers and hearts well, removing the fatty parts. Then cut them into small pieces.
In a pan, put the garlic, chili pepper, anchovies, bay, sage, and the desalted capers (1). Add a dash of extra virgin olive oil and sauté for a moment to dissolve the anchovy fillets.
Add the livers and cook over high heat for 4-5 minutes (2). Deglaze with 2-3 tablespoons of vinegar, let it evaporate, season with salt, and finish cooking over low heat (better with the lid on), for about another 5 minutes. Remove the garlic and bay leaf.
Put the mixture in a blender (3) and blend for a few seconds until it becomes a pâté. If the sauce has dried too much, add a drizzle of oil or a drop of broth or water.
Transfer the pâté into a bowl, add a pinch of pepper and the grated zest of about half a lemon (4).
Toast the bread on a grill or under the oven’s grill, then spread the slices with the chicken liver pâté. If desired, garnish with a few capers or fresh aromatic herbs.
Your chicken liver crostini are ready, you can serve them warm or at room temperature… they will also be excellent with a nice platter of cold cuts and bruschettas.
Tips and Notes
If you love garlic, you can blend it together with the meat. Adding the lemon zest is optional.
Adjust the consistency according to your taste: if you want a smooth and creamy pâté, blend a little longer, if you prefer it more rustic, leave some small pieces of meat.
FAQ
Can I prepare the chicken liver pâté in advance?
Sure, you can prepare it the day before and store it in the refrigerator, in a well-sealed glass container.
