Tuscan chicken liver crostini

Tuscan Chicken Liver Crostini: traditional pâté, ready to serve

Technical specifications

How to serve Tuscan crostini

• Cut Tuscan unsalted bread into finger-thick slices and toast it on the grill or in the oven.
• Warm the crostini in a small saucepan over low heat, stirring; it is more aromatic when warm.
• Spread it on the still-warm bread. In many Tuscan homes, the bread is briefly dipped in broth before spreading, so it stays soft.
• Serve it with a board of Tuscan cured meats for a complete appetizer.

Pairings

• Red wine: a Chianti Riserva DOCG.
• Cheese: Pecorino Toscano PDO, to complete the appetizer.

Frequently asked questions about Tuscan crostini

What is Tuscan crostini?

It is a pâté of chicken livers cooked with a sautéed vegetable base, wine, capers, and anchovies, which is spread on toasted bread in Tuscany. It is one of the most typical appetizers in Tuscan cuisine.

What is in crostini?

Chicken livers 58%, onion, carrot, celery, butter, capers, anchovy paste, extra virgin olive oil, garlic, wine, salt, lemon juice, and pepper.

Should it be warmed before serving?

It is not essential, but when warm it is more aromatic and spreads more easily.

How much crostini should I serve per person?

For an appetizer, allow 30-50 g per person.

How should it be stored?

Keep it sealed in a cool, dry place. Refrigerate after opening and consume within a few days.

Does it contain allergens?

Yes: celery, milk (in the butter), and fish (in the anchovies).