The Chicken Liver Crostini Recipe tells the story of peasant cooking, made of simple ingredients and intense flavors. Creamy and flavorful, they are the quintessential appetizer for holidays, family dinners, and rustic gatherings of the past.
In this recipe, I talk a bit about Tuscany, where I’ve been living for a few years now, with an easy, step-by-step procedure to prepare exquisite chicken liver crostini.
Perfect to serve on toasted or slightly grilled bread, perhaps accompanied by a glass of red wine, chicken liver crostini are a classic that never goes out of style.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz chicken livers
- 1/4 cup butter
- 2 fillets anchovies
- Half teaspoon flour
- 2 tablespoons vegetable broth
- juice (of half a lemon)
- to taste pepper
- 8.75 oz sandwich bread
Tools
- 1 Saucepan saucepan
- 1 Mixer bosch
Preparation
Place the livers on the cutting board and mash them;
Chop some parsley and cook everything in a saucepan with butter;
Cook for a few minutes and stir with a wooden spoon;
When the livers are cooked, add 2 washed anchovies, deboned and crushed with the knife blade;
Season with pepper, half a teaspoon of flour, moisten with 2 tablespoons of broth or water, cook a little longer always stirring, then remove the saucepan from the heat;
Off the heat, add the juice of half a lemon;
Cut crostinis from sandwich bread by warming them in the oven;
Blend the liver mixture if you like it creamier;
Spread the liver mixture on the crostinis;
Arrange the crostinis on a serving plate and serve at the table.
