Embark on a culinary journey to the heart of Italy with this traditional Tuscan Chicken Liver Crostini recipe. Perfect for sharing with friends and family, these delectable bites are sure to become a cherished addition to your culinary repertoire.




Ready In:


50 min




Good For:



About this Recipe

By: Silvana Lanzetta

You know what I absolutely love about Tuscan cuisine? It’s their crostini with chicken livers! These tasty little bites are a must-have appetiser, usually served alongside other mouthwatering Tuscan cured meats and cheeses. Trust me, you’ll be hooked after just one bite!



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Recommended Wines

Chicken liver crostini are actually a key part of Christmas menus across Tuscany. But don’t let that stop you from enjoying them all year round, because they’re the perfect addition to any lunch or dinner featuring Tuscan delights. And if you want to elevate the experience even more, pair them with a lovely red wine aperitif. You won’t be disappointed!

Curious about the history of these scrumptious little toasts? 

The recipe for Tuscan chicken liver crostini dates back centuries, with historians reporting that they were a staple at lavish Roman banquets. Guests would use slices of bread to scoop up oils, sauces, and minced meat, creating the first “croutons.”

As we journey through the Middle Ages, we find that Tuscan chicken liver crostini evolved into a dish in its own right. Born out of necessity, Tuscany’s humble folk devised this creative way to use up every last bit of bread without wasting a crumb. They toasted the bread, soaked it in broth or even wine, and topped it with minced meat from the less desirable parts of the animals.

And here’s the twist: despite its humble beginnings, these crostini were so incredibly tasty that they caught the attention of the nobility. They became a cherished part of Tuscan culinary tradition and eventually made their way to the tables of palaces all over the old continent.

So, next time you enjoy a plate of chicken liver crostini, remember the rich history behind this delectable dish, born from the heart of Tuscany and shared with the world!

chicken livers



This Tuscan chicken liver crostini recipe is a flavourful and satisfying dish that offers a good source of protein and healthy fats, particularly from the extra virgin olive oil. However, it is relatively high in saturated fat from the butter and chicken livers.

  • Proteins 22% 22%
  • Carbs 8% 8%
  • Fats 57% 57%
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The Ingredients

Chicken livers

You know what makes this chicken liver dish truly irresistible? It’s all about using the freshest ingredients! If you have a trusted butcher, head over to their shop for top-quality, fresh chicken livers, rather than relying on the frozen ones from the supermarket. And remember, the secret to a mouthwatering dish is all in the prep—make sure you clean the livers properly and remove any connective tissues. If you’re not quite sure how to do that, no worries! Check out this handy article that’ll guide you through the process of cleaning chicken livers like a pro.


When it comes to picking the perfect anchovies for your Tuscan crostini, let me give you some insider advice! Choose anchovies that are preserved in olive oil for the best taste. In Italy, we absolutely adore Scalia anchovies—they have an incredible flavour and are always canned in extra-virgin olive oil. One more thing: go for fillets instead of whole anchovies. That way, you won’t have to worry about removing any pesky little bones that could spoil the velvety smoothness of your final creation. 

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Now, a tip about capers that can make a world of difference in your dish! Opt for the ones preserved in salt, rather than in brine. The reason? The vinegar in the brine can seep into the rest of the recipe and alter the flavour. Just be sure to give those salty capers a good rinse to avoid over-salting the dish.


When it comes to making this authentic Tuscan dish, the wine really makes a difference. The traditional choice is Vin Santo, a delightful Tuscan dessert wine made from Trebbiano or Malvasia grapes. Now, if you can’t find Vin Santo, don’t worry! You can easily swap it out with Marsala or a fine Sherry. And if all else fails, a simple dry white wine will work just fine. Just remember, stick to white wines to keep the flavours true to the original recipe.

Chicken Stock

Here’s a little tip to keep in mind while making this dish: watch out for the salt levels! Ideally, you’d want to use an unsalted homemade chicken stock, since the capers and anchovies already bring their own salty goodness to the mix. If you don’t have homemade stock on hand, no worries! Just grab a low-salt option from the store and remember to be extra cautious when seasoning your dish at the end.

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Tuscan Chicken Liver Crostini

Tuscan Chicken Liver Crostini

  • Author: Silvana
  • Total Time: 50 minutes
  • Yield: 6 portions 1x


  • 1 medium red onion
  • 20 grams of extra virgin olive oil
  • 500 grams of chicken livers
  • 50 grams of chopped pickled capers
  • 4 sage leaves
  • 250 ml of vin santo
  • 300 milliliters of chicken broth
  • 3 anchovy fillets
  • 60 grams of butter
  • Pepper to taste
  • Salt to taste


  1. In a large, preferably earthenware, pan over medium heat, combine the olive oil and butter. Add the finely chopped onion and cook until the onion becomes soft and translucent.

  2. While the onion is cooking, clean and rinse the chicken livers thoroughly. Once the onion is softened, add the livers and sage to the pan.

  3. Lower the heat to medium-low and cover the pan. Cook the livers, allowing the natural juices to release, for about 5 minutes. Then, add the white wine and continue to cook over low heat for 15-20 minutes.

  4. Gradually pour in the chicken broth during the cooking process to ensure the sauce does not become too dry. The consistency should remain slightly soupy.

  5. Towards the end of the cooking time, stir in the capers and anchovies.

  6. Remove the pan from the heat and let it cool slightly. Using a large kitchen knife, coarsely chop the chicken livers according to traditional Tuscan style. Alternatively, you may use a food processor to create a smoother, spreadable chicken liver pâté. Season with salt and pepper to taste.

  7. To serve, spread the warm chicken liver mixture onto slices of toasted Tuscan bread. For an authentic touch, lightly soak the bread in the broth before topping with the liver mixture.

  8. Enjoy your Tuscan Chicken Liver Crostini as a delicious appetizer or snack, perfect for using up stale bread and experiencing a taste of traditional Tuscan cuisine.


To preserve the chicken liver mixture, store it in an airtight container in the refrigerator for 1-2 days.

Exercise caution when seasoning the mixture with salt. Keep in mind that the capers and anchovies in the recipe already contain salt, so be sure not to over-season.

Read my blog post about traditional Tuscany cured meats to learn which ones you can pair with your crostini.

In the event that Vin Santo is unavailable, feel free to substitute it with Marsala, Sherry, or a dry white wine as a suitable alternative for your recipe.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Cuisine: Italian
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