Tuscan Chicken Liver Crostini

The most celebrated appetizer of Tuscan tradition.

Chicken liver crostini are one of the most iconic appetizers in Tuscan cuisine: a dark, savory spread made with chicken livers, soffritto, capers and anchovies, served on toasted bread slices. Born as a peasant dish to use every part of the animal, today they are essential in festive menus and traditional meals, served alongside local cured meats and cheeses. Their bold flavor and creamy texture make them a perfect appetizer for those who love intense tastes.

Ingredients

• Chicken livers: 400 g (well cleaned, without fatty parts)
• Red onion: 100 g
• Capers in vinegar: 30 g
• Anchovies in oil: 3 fillets
• Butter: 40 g
• Extra virgin olive oil: 30 ml
• Vin Santo (or Marsala): 80 ml
• Chicken stock (or vegetable): 250 ml
• Fresh sage: 4-5 leaves
• Fine salt: to taste
• Black pepper: to taste
• Tuscan bread (or baguette): 200 g

Preparation

Clean the livers
Rinse the chicken livers under cold running water and pat them dry with kitchen paper. Remove any fatty parts, membranes and, if present, the bile sac. Cut the livers into coarse pieces.

Prepare the soffritto
Finely chop the red onion. In a pan (preferably earthenware), heat the butter with the extra virgin olive oil and add the chopped onion. Sauté gently for about 5-8 minutes, until golden and translucent.

Cook the livers
Add the chicken livers to the pan along with the sage leaves and brown over high heat for 5 minutes, stirring often. Deglaze with Vin Santo and let the alcohol evaporate for 2-3 minutes. Lower the heat, cover the pan and add the stock gradually, cooking for about 15 minutes. The mixture should remain slightly moist.

Add capers and anchovies
Rinse the capers under running water to remove the vinegar. Clean the anchovies in oil. Add them to the pan with the cooked livers and mix well. Cook for another 3-5 minutes over low heat, adjusting salt and pepper.

Chop the mixture
Turn off the heat and chop the livers with a mezzaluna or large knife, directly on a cutting board, until you get a rustic texture with small pieces. If you prefer a finer, spreadable cream, you can use a mixer, blending briefly to obtain a pâté.

Combine
Return the chopped mixture to the pan with the remaining sauce and stir over very low heat for a couple of minutes, adding a little stock if necessary. The spread should be soft and spreadable, but not too liquid.​

Prepare the crostini
Cut the Tuscan bread into thin slices (about 1 cm) and toast them in the oven at 180 °C for 5-7 minutes, or in a pan with a drizzle of oil, until crispy and lightly golden.

Serve
Spread the chicken liver cream while still warm on the toasted bread slices. Serve the crostini immediately as an appetizer, accompanied by a glass of Tuscan red wine.

Chicken liver crostini represent the heart of the most authentic Tuscan cuisine: a bold-flavored appetizer that combines humble ingredients in a preparation rich in history and tradition. Perfect for opening an important meal or enjoying with friends alongside a platter of cured meats, they bring to the table all the simplicity and intensity of peasant flavors, where nothing was wasted and every ingredient had its value.