David Bonucci

When we talk about chicken liver crostini , we are talking about Tuscany and strictly blended with vinsanto doc from Chianti. It is a very simple recipe that has spread to all regions of Italy, making it a well-known recipe with many variations of preparation. With extreme simplicity we can prepare an excellent finger food to be enjoyed as an excellent aperitif or for a more important lunch . Perfect match with a nice glass of Carmignano docg Le Farnete, a Tuscan red with a good structure that perfectly balances the structure, persistence and slightly bitter note of the liver.


  • 300 gr chicken livers
  • 180 gr minced veal
  • 1/2 onion
  • 2 anchovy fillets in oil
  • 50 gr salted capers
  • glass of vinsanto
  • broth
  • 80 gr butter
  • 200 ml extra virgin olive oil
  • salt
  • pepper
  • 6 – 7 sage leaves
  • cloves of garlic
  • 12 slices toasted bread and cut in half


  1. Clean the livers well, removing the filaments, the gall bladder, the clots of blood). Wash them thoroughly.
  2. Brown the chopped onion, with the sage leaves and the whole garlic.
  3. Add the livers, brown them over high heat, add salt and pepper, once colored add the minced meat and continue to stir.
  4. Add plenty of Vinsanto and let it evaporate, add a little broth to finish cooking.
  5. Add the butter, anchovies, capers, let them go for a few minutes and then mince them with salt.
  6. Toast the homemade bread and spread the paté on it.
  7. And your chicken liver croutons are ready.

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