There are recipes that are not only written down, they are treasured. The chicken liver pâté for crostini is one of them. At my house it was prepared on special days, on Sundays or during celebrations, when the kitchen would already smell wonderful from the morning and the bread was toasted at the last moment while everyone waited to “taste just one crostino”.
It was a simple ritual, made of small gestures passed down without notes. Today I prepare it the same way: few ingredients, real flavors and that creaminess that makes you want seconds.
This homemade chicken liver pâté is intense, comforting and perfect to start a family lunch or an aperitif with friends. A simple recipe, yet full of memories.
If you are looking for an easy recipe for crostini with liver, this is the right one: simple procedure and guaranteed result. Additionally, the optional addition of 1 tablespoon desalted capers and 2 anchovy fillets with pitted black olives enhances the flavor of the pâté, giving it a stronger, more decisive character.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz chicken livers (including hearts (about 400 g))
- 3 tbsp butter ((about 40 g))
- 2 tablespoons extra virgin olive oil (about 1½–2 tbsp (20–30 g))
- 1/2 white onion (thinly sliced)
- 1 clove garlic
- 1 cup giardiniera (pickled mixed vegetables) (drained (about 9 oz / 250 g))
- 1/4 cup dry white wine (about 60 ml (roughly half a small glass))
- to taste salt, black pepper, bay leaf
- 2 tablespoons white vinegar
Steps
1. Clean the livers
Rinse the chicken livers well under cold water. Remove any greenish parts or sinews and pat them dry with kitchen paper.
2. Prepare the soffritto
Thinly slice the onion. In a pan heat the olive oil together with the butter, then add the onion and the garlic clove and let them soften gently for about 5 minutes.3. Add the giardiniera
Add the well-drained giardiniera to the soffritto and let it flavor for a few minutes. This step gives the pâté a lively note.
4. Cook the livers
Add the livers to the soffritto along with 1 bay leaf, and brown them over medium heat for 5-8 minutes, stirring often. At this point you can optionally add 1 tablespoon desalted capers, 2 anchovy fillets and 1 tablespoon pitted black olives, because they make the pâté less delicate, giving it a stronger, more savory character.5. Deglaze with wine and finish cooking
Pour in the white wine and let the alcohol evaporate completely. Continue cooking for another 10-15 minutes. Season with salt and pepper to taste. Finish cooking until the livers are cooked through and tender—not dry—and the liquid in the pan has reduced.
6. Blend
Transfer the mixture to a food processor while it is still warm. Add 2 tablespoons of white vinegar and blend until you obtain a cream that is not overly smooth. Adjust salt and pepper to your taste.
7. Resting time
Place the pâté in a bowl, cover it with plastic wrap in contact with the surface, and let it rest in the refrigerator for at least 2 hours before serving.
How to serve them
How to serve the chicken liver pâté for perfect crostini
To enjoy it at its best:
– Slice country bread thinly
– Lightly toast it in the oven or on a griddle (if you like, rub a clove of fresh garlic on the warm bread)
– Spread the pâté at room temperature
– Finish with a drizzle of extra virgin olive oil or a grind of black pepper
The contrast between warm, crunchy bread and the soft, flavorful liver cream makes this appetizer always irresistible.
Storage
The pâté keeps in the refrigerator for 4-7 days in an airtight container. Before serving, let it sit at room temperature for about 20 minutes so it becomes creamy and aromatic again as if freshly made.
