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Starter · Tuscany

Crostini Toscani – Classic Tuscan Chicken Liver Pâté

Crostini Toscani are the undisputed queen of the Tuscan table, served at every family gathering from the Chianti hills to the Maremma coast. A silky, deeply savory chicken liver pâté — sharpened with capers and anchovies, enriched with butter — spread generously over slices of grilled unsalted Tuscan bread. This is rustic elegance at its most honest: a single bite that tells the entire story of Tuscan cucina povera.

10Prep (min)
20Cook (min)
30Total (min)
4Serves
EasyDifficulty
Crostini Toscani – Classic Tuscan Chicken Liver Pâté

Ingredients

  • 300 g (10.5 oz) fresh chicken livers, cleaned and trimmed
  • 4 anchovy fillets in oil, drained
  • 2 tablespoons salted capers, rinsed thoroughly
  • 1 small white onion, finely chopped
  • 60 ml (¼ cup) dry white wine
  • 60 ml (¼ cup) warm chicken or vegetable broth
  • 50 g (3½ tablespoons) unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 8 slices Tuscan unsalted bread (pane sciocco), about 1.5 cm thick
  • Freshly ground black pepper, to taste

Method

  1. Clean the chicken livers meticulously, removing all sinew, fat, and any greenish bile-stained parts — this step is critical for a clean, non-bitter flavor.
  2. In a heavy-bottomed skillet, warm the olive oil and half the butter over medium heat. Add the finely chopped onion and cook gently for 6–8 minutes until completely soft and translucent, without browning.
  3. Raise the heat to medium-high, add the chicken livers and cook for 4–5 minutes, turning them, until browned on the outside but still slightly pink inside. Season with black pepper — do not add salt at this stage.
  4. Pour in the white wine and let it evaporate completely, scraping up any caramelized bits from the pan, about 2 minutes.
  5. Add the anchovy fillets and rinsed capers directly to the pan. Stir well and cook for another 2 minutes until the anchovies have dissolved into the mixture.
  6. Remove from heat and transfer the entire mixture to a cutting board. Chop finely with a large knife (mezzaluna preferred) to a rough paste — do not use a blender; the texture must remain slightly coarse and rustic, not smooth.
  7. Return the chopped pâté to the skillet over low heat, stir in the remaining butter and the warm broth, and mix until cohesive and spreadable. Taste and adjust seasoning — you likely won't need salt due to the anchovies and capers.
  8. Grill or toast the bread slices on a hot griddle pan or under the broiler until golden and lightly charred at the edges. Spread the warm pâté generously over each slice and serve immediately.

Tips from the kitchen

💡 Always use a knife — never a food processor — to chop the pâté. The characteristic slightly grainy texture is what separates authentic Crostini Toscani from a generic smooth liver mousse.
💡 Soak the chicken livers in cold milk for 30 minutes before cooking if they smell particularly strong; drain and pat dry before using. This mellows any bitterness significantly.
💡 In Tuscany, the bread is often briefly dipped in warm broth before spreading the pâté for an even softer, more traditional result — try it once and you won't go back.

Frequently asked questions

Can I make the chicken liver pâté ahead of time?

Yes — the pâté actually improves after a few hours as the flavors meld. Store it covered in the refrigerator for up to 2 days. Warm it gently in a small pan with a splash of broth before spreading, as it firms up considerably when cold.

What bread should I use if I can't find Tuscan unsalted bread?

Look for any dense, country-style sourdough or rustic white bread with a tight crumb. The key is a firm texture that holds up to the pâté without going soggy. Avoid soft sandwich bread or anything with added flavors.

Can I substitute the chicken livers with something else?

Traditionally, no — chicken livers are the heart of this recipe and cannot be substituted while keeping it authentic. However, some Tuscan cooks use a mix of chicken and rabbit livers for a slightly more delicate flavor.