This is a very typical and traditional Tuscan antipasto: thin, toasted rounds of crusty bread topped with a rich, earthy chicken-liver pâté. While they might sound a bit off-putting to the less-adventurous palate, they are truly delicious -- I urge you to try them at least once before making a judgment! I myself was not a huge fan of chicken livers until I moved to Florence and tried these for the first time, after which I was sold forever.

They're very quick and easy to make and make a great antipasto for a Tuscan dinner or finger food for a party. They usually make an appearance in part of any classic Tuscan antipasto misto (a mixed platter of antipasti, usually including these crostini, bruschetta, a fresh fennel sausage called finocchiona, and prosciutto crudo) and at any important Tuscan celebratory feast, such as Easter, for example.

See Also

Gallery: A Tuscan Antipasto Misto

Ingredients

• 1 pound (500 grams) chicken livers
• 2 tablespoons (28 grams) unsalted butter
• 3 tablespoons extra-virgin olive oil 
• 1 medium onion, finely diced
• 4 oil-packed or salt-packed anchovy fillets, minced, or 2 tablespoons anchovy paste
• 1 tablespoon salt-packed capers (soaked in water for 20 minutes and rinsed well)
• 1/4 cup flat-leaf parsley leaves, chopped
• 1/2 cup (125 milliliters) vin santo (or sherry or Marsala)
• Fine sea salt and freshly ground black pepper, to taste
• 1 large baguette, thinly sliced and toasted in a oven on a large baking sheet for about 15 minutes, or until golden-brown and crisp

• Prep Time: 20 minutes
• Cook Time: 20 minutes

• Total Time: 40 minutes
• Yield: About 30 crostini

Preparation

Wash the livers well, trim them of any sinews or veins (if necessary), and dry them well with paper towels. In a large skillet over medium heat, melt the butter in the olive oil. Add the onion and cook, stirring occasionally, until the onion is softened and transparent, about 5 minutes. Stir in the anchovies and capers and cook over low heat until onion is lightly browned, about 6-8 minutes longer.

Add the parsley and stir well. Add the chicken livers to the skillet and raise the heat to high. Cook over high heat util browned, about 2 minutes, then turn the livers over to brown the other side, about 1 minute more. Add the vin santo and cook for about 1 minute longer. Puree the cooked mixture with either  a handheld immersion blender or in a food processor. Some prefer the pâté slightly chunky, while others like it velvety smooth -- it's up to you. Season the hot pâté to taste with salt and pepper, spread it on the toasted bread rounds and serve immediately. You can top the finished crostini with a sprinkling of finely-chopped fresh parsley leaves, if you'd like.