Crostini
Indulge in the rich, savory delight of Toscana Crostini topped with a luscious chicken liver spread.
Ingredients
- 400 g chicken livers
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 tbsp olive oil, divided
- 25 g butter
- 2 tbsp capers, chopped
- 2 anchovy fillets, finely chopped
- 1 dl dry white wine
- 1 tsp salt
- pepper
- 12 slices country bread
How to make it
- Pat the chicken livers dry with paper towel and trim away any sinew. Heat 2 tbsp olive oil in a frying pan over medium heat, then soften the onion, carrot and celery for 6 minutes until glossy and lightly coloured.
- Add the chicken livers, anchovies, salt and pepper. Fry for 4 to 5 minutes, turning the livers so they are browned outside but still slightly pink inside.
- Stir in the butter, capers and white wine, then let the mixture bubble for 2 minutes until the wine is reduced and the livers are just cooked through.
- Take the pan off the heat and let the livers rest for 3 minutes. Chop them finely on a board, then mash them with the vegetables and pan juices into a coarse spread.
- Heat the oven to 200 C. Brush the bread slices with the remaining 2 tbsp olive oil and toast them for 6 to 8 minutes until crisp and golden at the edges.
- Spread the warm liver mixture thickly over the toasted bread while the slices are still crisp.
- Serve the crostini on a flat plate, with the coarse chicken liver spread visible on each toasted slice.
