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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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