Tuscan black crostini are a typical recipe from Tuscany, and I propose these toasts with Tuscan liver, ideal for holiday appetizers like Christmas or Easter, but you will find them in all Tuscan appetizers, also excellent as an aperitif with a good glass of red wine.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 20 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, Easter
Ingredients
- 14 oz chicken livers
- 1 onion
- 1 tbsp pickled capers (heaped tablespoon)
- 2 anchovies
- 3 leaves sage
- 3.5 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 cup chicken broth
- 1 small glass Vin Santo
- 1 sprig rosemary
- to taste salt and pepper
Steps for Toasts with Tuscan Liver
Let’s see how to prepare the toasts.
In a saucepan, put butter and oil, turn on the heat to low, and when the butter has melted, add the chopped onion and sauté well without burning it. Clean the livers and wash them, place them in the saucepan with the sage, and cook with a lid so they release their water, add the wine, and as soon as it evaporates, start adding the broth little by little (better less than more as we can always add more later), cook for about 20 minutes. At the end of cooking, they should not be dry nor too brothy. When cooked, add the capers and anchovies without bones, then take a mixer and blend leaving maybe a few small pieces, it should result in a spreadable cream, a pâté, if necessary, add a little broth at this stage. In Tuscan tradition, homemade Tuscan bread is used, and if stale, even better, and it is slightly moistened with broth, but I used toast bread for a softer texture, as we often use sandwich bread. Take the bread and spread the liver on top, your toasts are ready to be enjoyed.
Notes
If you have leftover toasts, store them in the fridge covered with plastic wrap for 24 hours, the next day just heat them for 5 minutes in the oven.
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