🇮🇹 Italian · Appetizer
🍞 Crostini Toscani
Crostini Toscani
Crostini Toscani are small toasted bread rounds topped with a rich, savory chicken liver pâté — a classic Tuscan antipasto found on nearly every trattoria table in the region.
This pâté, known as fegatini, is built on a base of sautéed onion, anchovy, and capers cooked down with chicken livers and a splash of Vin Santo or Marsala wine, then blended smooth. Spread warm on Pane Toscano, it's one of the defining flavors of Tuscan cuisine.
Ingredients
Equipment: Skillet, Food processor or knife for chopping, Baking sheet
- 1 baguette or Pane Toscano, thinly sliced
- 300 g (10 oz) chicken livers, trimmed
- 1 small onion, finely chopped
- 2 anchovy fillets
- 2 tbsp capers, rinsed
- 60 ml (¼ cup) Vin Santo or dry Marsala wine
- 30 g (2 tbsp) butter
- 30 ml (2 tbsp) olive oil, plus more for the bread
- Salt and black pepper, to taste
- 1 bay leaf
Method
- Heat the olive oil and half the butter in a skillet over medium heat. Add the onion and bay leaf, and cook gently until soft, about 8 minutes.
- Add the chicken livers and cook until browned on the outside but still slightly pink inside, about 5–6 minutes.
- Add the anchovies and capers, stirring until the anchovies dissolve into the mixture.
- Pour in the wine and simmer until mostly evaporated, about 3–4 minutes. Remove the bay leaf.
- Transfer to a food processor with the remaining butter. Pulse to a coarse, spreadable pâté — traditional Tuscan crostini topping is rustic, not perfectly smooth. Season with salt and pepper.
- Preheat the oven to 200°C (400°F). Brush the bread slices with olive oil and toast on a baking sheet for 5–8 minutes until golden and crisp.
- Spread the warm liver pâté generously over the toasted bread and serve immediately.
Chef Tips
- Don't overcook the livers — they turn grainy and chalky if cooked too long.
- A rustic, slightly chunky texture is traditional; avoid over-processing into a completely smooth pâté.
- Serve the crostini while the bread is still warm and crisp for the best contrast against the pâté.
Common Mistakes to Avoid
- Overcooking the chicken livers, resulting in a dry, grainy pâté.
- Skipping the anchovies — they add crucial savory depth without tasting fishy once cooked down.
- Assembling too far ahead, so the toast loses its crispness.
Nutrition (per serving)
Health Benefits
- Chicken liver is an excellent source of iron, vitamin A, and B vitamins.
- A good source of high-quality protein.
Cultural Note
Crostini Toscani are a staple starter across Tuscany, often the first thing served at a traditional multi-course Tuscan meal alongside a glass of Chianti.
Storage & Serving
Storage: The pâté keeps refrigerated in an airtight container for up to 3 days. Toast bread fresh each time.
Reheating: Gently warm the pâté before spreading; toast bread fresh rather than reheating.
Serve with: Chianti or other Tuscan red wine, Antipasto platters, Pane Toscano