These Tuscan crostini pair crisp toasted bread with a warm, savory chicken liver pâté. Sage and onion add depth, while a splash of stock makes the pâté smooth without masking the flavor of the liver.
Crostini toscani are a classic Tuscan starter: small slices of toasted bread topped with a savory liver spread. The exact ingredients vary from one household and region to another. Chicken liver is a common base; some versions get extra flavor from capers, anchovies or wine, for example. In this version, onion, sage and stock keep the flavor bright and robust without overpowering the liver. Serve the crostini in small portions as a first course before a more substantial Italian meal.
Chicken liver has a pronounced, earthy flavor and a soft texture. So start by browning the pieces well, then cook them through with the onion and sage. This softens and sweetens the onion, while the sage adds an herby, slightly woody note. A splash of stock helps blend everything into a smooth pâté. Add it gradually: the mixture should be easy to spread, but not runny. When blending, deliberately leave a few small pieces for more texture.
A small pan and a stick blender or food processor are useful, but don't make the pâté smoother than necessary. Pulse briefly and check the texture as you go. Use chicken or vegetable stock; preferably choose a variety that isn't too salty, since reducing it concentrates the flavor. If you don't have fresh sage, you can use a smaller amount of dried sage. It's more potent, so start with a little and taste before adding more.
Choose a sturdy white bread, such as rustic country bread. Thin slices toast quickly and are still sturdy enough to hold the warm pâté. Spread it on while the bread is still crisp and serve right away: that way, the contrast between the crunchy crust and soft liver spread is at its best. Keep the portions modest; the flavor is rich, and these crostini are meant as a starter, not a full meal.
You can make the pâté ahead and store it in the refrigerator in a clean, sealed container. Don't leave it out of the refrigerator for more than two hours, and gently reheat it in a small pan before serving, with a small splash of stock if needed. Toast the bread at the last minute. This lets you spread out the preparation without the crostini losing their crisp base.
Heat the olive oil and butter in a frying pan over medium heat. Cook the onion and sage for 4–5 minutes, until the onion is soft but not browned.
Add the chicken livers and brown them on all sides. Pour in the stock, lower the heat and simmer gently for 6–8 minutes, until the livers are no longer raw inside. Stir occasionally.
Transfer the livers, onion, sage and cooking liquid to a food processor or tall container. Add the salt and pepper and pulse briefly until you have a smooth pâté with a little texture remaining. Add a small splash of extra stock if needed.
Meanwhile, toast the bread slices on both sides until golden brown. Spread the warm liver pâté over the bread and serve immediately.
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