Crostini Toscani
Crostini Toscani is a classic Italian appetizer that features toasted bread topped with a rich and flavorful chicken liver pâté, herbs, and a hint of citrus. It's perfect for gatherings or as a simple starter for any meal.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the loaf of Italian bread into 1/2 inch thick slices and place them on a baking sheet.
- 3
Brush both sides of the bread slices with olive oil and toast in the oven for about 8-10 minutes until golden and crispy.
- 4
While the bread is toasting, rinse the chicken livers under cold water and pat them dry with paper towels.
- 5
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent, about 5 minutes.
- 6
Add the chicken livers to the skillet and cook for about 5 minutes, stirring occasionally until they are browned but still slightly pink in the center.
- 7
Pour in the white wine and allow it to simmer for another 2-3 minutes until the liquid has mostly evaporated.
- 8
Remove the skillet from heat and let the mixture cool for a few minutes, then transfer it to a food processor.
- 9
Add the fresh parsley, green onions, lemon zest, and lemon juice to the food processor. Blend until smooth. Season with salt and black pepper to taste, adjusting to your preference.
- 10
Spread the chicken liver pâté generously onto the toasted slices of bread.
- 11
Finish with a drizzle of extra olive oil on top and sprinkle with more chopped parsley and green onions for garnish.
Cook notes
Tips
For extra flavor, allow the pâté to chill in the refrigerator for an hour before serving.
Garnish with capers or pickled vegetables for an added tang.
Toast your bread until it's golden, but not burnt, for the perfect crunch.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover pâté in an airtight container in the fridge for up to 3 days.
- Keep toasted bread separate from the pâté to maintain its crispness until serving.
- If freezing, store the pâté in small portions for easy defrosting.
Substitutions
- Use duck livers instead of chicken livers for a richer flavor.
- White grape juice can replace white wine for a non-alcoholic version.
- Swap parsley with thyme or rosemary for different herbal notes.
What to Serve With
- A fresh green salad with vinaigrette
- Roasted cherry tomatoes
- Olive tapenade on the side
Common Mistakes
- Not cleaning the chicken livers properly, which can affect texture.
- Overcooking the livers will make them grainy, so cook just until they're slightly pink inside.
- Using stale bread instead of fresh may lead to a disappointing texture.
Recipe FAQ
Can I make the pâté ahead of time?
Yes, you can prepare the chicken liver pâté a day in advance. Just store it covered in the refrigerator.
What can I do with leftovers?
Leftover pâté can be stored in the refrigerator and enjoyed on crackers or fresh veggies.
Is there a vegetarian alternative?
For a vegetarian option, consider using a mushroom pâté instead of chicken livers.
Kitchen tools
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Blender
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Saucepan
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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