Tuscan Crostini with Chicken Livers

A delicious crostini recipe, a staple of the original Tuscan culinary tradition and always a stunner for your guests!

Ingredients (for 2)

  • 4 slices traditional brick-oven bread
  • 1 cup chicken livers
  • 1 tbsp sage
  • 1 garlic clove
  • 1/2 stalk celery
  • 1/4 onion
  • 1/2 carrot
  • 1 tsp capers
  • 1 tbsp canned anchovies
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine
  • 2 tbsp olive oil
  • 1 tbsp butter
  • salt & black pepper


  • Finely dice the carrots, onions, garlic, sage and celery
  • Heat olive oil in a sauce pan over medium heat, add the diced vegetables and sauté for 3 minutes
  • Add the chicken livers coarsely chopped, brown on all sides for 3 minutes
  • Season with salt and black pepper, add the wine and the vinegar and cook for 15 minutes, or until all liquid evaporates
  • In the meantime, finely chop the capers (if salty wash them) and canned anchovies
  • Add them to the pan, together with the butter, and stir to combine
  • Work the mixture with a fork to make it smooth and put it aside
  • Heat a grill pan to medium-high
  • In the meantime, cut your bread in slices and brush it with some olive oil
  • Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side
  • Spread a couple of spoons of the chicken liver mixture on top of each toasted slice of bread and serve!

Best Served With

A glass of bodied red wine (like Chianti or Brunello)

Tips from the Chef

  • You can grill the bread in the oven and double the cooking times