Name: Chicken Liver Crostini
Yield: Makes 8 to 10 servings
Ingredients: 7 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 4 anchovy fillets; 1 garlic clove, minced; 12 ounces chicken livers; 1/3 cup dry white wine; 1 cup canned low-salt chicken broth; 2 teaspoons chopped fresh sage; 1/2 teaspoon finely grated lemon peel; 1 French-bread baguette, sliced into 1/3-inch-thick rounds

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Chicken Liver CrostiniBrian Leatart

(Crostini di Fegatini)

Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.

Recipe notes

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