Crostini Toscani with Chicken Liver Pâté
Crispy toasted bread slices topped with a silky chicken liver pâté, finished with caramelized onions and fresh sage. A classic Tuscan appetizer with rich, savory depth.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- ¾ lb chicken livers, trimmed of green bile sacs and connective tissue
- 5 tablespoons butter, divided
- 1 medium yellow onion
- 6 leaves fresh sage leaves
- ¼ cup dry white wine
- 1 loaf (8 oz) baguette
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Pat the chicken livers dry with a clean kitchen towel, pressing gently to absorb surface moisture so they will brown properly rather than steam.
- 2
Slice the onion lengthwise from root to tip into thin half-moons about 1/8 inch thick, so they will cook down and caramelize evenly.
- 3
Cut the baguette on a diagonal into 1/2-inch-thick slices, tilting the knife 45 degrees as you slice so pieces are oval-shaped.
- 4
Arrange baguette slices in a single layer on a baking sheet and slide into a 425°F oven for 8–10 minutes until the surfaces are golden brown and crisp, rotating the sheet halfway through.
- 5
Melt 2 tablespoons butter in a large skillet over medium heat until the foam subsides and the butter stops sizzling, about 2 minutes.
- 6
Add the sliced onions and cook uncovered, stirring once every minute, for 15–18 minutes until the onions turn deep golden brown and smell sweet and caramelized.
- 7
Transfer the caramelized onions to a small bowl and set aside while you cook the chicken livers.
- 8
Add the remaining 3 tablespoons butter to the same skillet over medium-high heat and let it melt and shimmer, about 1 minute.
- 9
Add the chicken livers to the hot butter in a single layer and cook without stirring for 2–3 minutes until the bottoms are golden brown.
- 10
Flip each liver using tongs and cook the other side for another 2 minutes until cooked through but still slightly pink inside, giving a tender pâté.
- 11
Pour in the white wine and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the pan, stirring continuously for 30 seconds.
- 12
Add 6 whole sage leaves to the skillet and cook for another 30 seconds until the leaves smell fragrant and curl slightly.
- 13
Remove the skillet from heat and let it cool for 2 minutes, then pour the livers, sage leaves, and all liquid into a food processor.
- 14
Pulse the mixture until it becomes a smooth pâté with no large chunks visible, about 8–10 pulses, scraping down the sides halfway through.
- 15
Stir in the salt and black pepper, then taste and add more salt if needed — the pâté should taste richly savory.
- 16
Spread about 1 tablespoon of the warm chicken liver pâté onto each toasted baguette slice, using a small knife to distribute it in an even layer.
- 17
Top each crostino with a small spoonful of caramelized onions, placing them in the center so they are visible and balanced.
- 18
Arrange the crostini on a serving platter and serve warm or at room temperature within 30 minutes of assembly.
Tools you’ll need
- baking sheet
- large skillet (12-inch)
- wooden spoon
- tongs
- small bowl
- food processor
- small spreading knife
- serving platter
- kitchen towel
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