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Crostini di Fegatini Toscani

Crostini di Fegatini Toscani (Tuscan Chicken Liver Crostini)

A classic Tuscan appetizer made with warm, rustic chicken liver spread on crisp or fried bread. Blended with sage, garlic, anchovies, and capers, this crostini delivers deep, savory flavor with a touch of village tradition and simple elegance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Antipasto, Appetizer
Cuisine: Italian, Tuscan
Calories: 220
Ingredients Method Notes

Ingredients
  

For the liver spread:
  • 400 g 14 oz fresh chicken livers, trimmed and cleaned
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 –3 fresh sage leaves
  • 1 clove garlic crushed
  • 1 small onion optional, finely chopped
  • 1 small carrot optional, finely chopped
  • 1 celery stick optional, finely chopped
  • 1 –2 anchovy fillets
  • 1 tsp capers rinsed and chopped
  • 1 –2 juniper berries lightly crushed (optional)
  • 100 ml ½ cup chicken broth or dry white wine (or vin santo)
  • Salt and black pepper to taste
For serving:
  • 1 rustic Tuscan loaf or baguette
  • Extra virgin olive oil for toasting or frying
  • Optional: a knob of butter for reheating

Method
 

Prep the livers:
  1. Trim away green bits and connective tissue. Rinse briefly and pat dry with paper towels. Keep them chilled until the pan is ready.
Start the base:
  1. Heat olive oil and butter in a wide skillet over medium heat. Add sage and garlic, letting them perfume the fat. Don’t let the garlic burn.
Optional soffritto:
  1. If using onion, carrot, and celery, sweat them gently until soft and translucent. Add a pinch of salt.
Cook the livers:
  1. Add the chicken livers in a single layer. Sauté about 10 minutes, turning once, until browned outside but still slightly pink inside. Season lightly with salt, pepper, and crushed juniper.
Deglaze and simmer:
  1. Pour in broth, wine, or vin santo. Simmer 15–20 minutes until the liquid reduces and the livers are tender.
Blend to texture:
  1. Remove the sage and garlic. Drain and reserve a bit of the cooking liquid. Pulse the livers briefly in a food processor—just a few short bursts. You want a rustic, coarse paste, not a smooth purée.
Finish the flavor:
  1. Return the paste to the skillet. Add chopped anchovies and capers. Stir gently until the anchovies melt into the mixture. Adjust seasoning and texture with the reserved liquid.
Prepare the bread:
  1. Slice the loaf and either toast it or fry it lightly in olive oil until golden. For a richer version, fry slices in butter and olive oil.
Serve:
  1. Spread the warm liver paste over the bread. Drizzle a little extra virgin olive oil on top if you like. Serve warm or at room temperature.

Notes

  • Don’t over-blend the paste; the rustic texture is what makes it feel authentically Tuscan.
  • Taste before adding more salt—anchovies and capers already add salinity.
  • Make ahead and reheat gently in a skillet with a splash of water or olive oil.
  • Pairs beautifully with Chianti, Vernaccia, or a dry Prosecco.
  • Toast for crunch or fry for indulgence—both are traditional and delicious.