Crostini Toscani

Name: Crostini Toscani
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Italian
Ingredients: 300 g Chicken liver, trimmed; 12 g Anchovy, drained; 20 g Caper, rinsed; 80 g Onion, finely diced; 60 ml Vin Santo; 200 g Bread, sliced; 30 g Olive oil; 30 g Butter; 5 g Garlic, minced; 2 g Salt; 1 g Black pepper, ground; 60 ml Water

Crostini Toscani · ready in 37 min · 4 servings · 410 kcal per serving · medium · 12 ingredients

Crostini Toscani is the soulful Tuscan opener, a warm chicken liver spread sharpened with anchovy and caper on crisp bread.

Prep: 15 min
Cook: 22 min
Total: 37 min
Serves: 4
kcal: 410
Difficulty: medium

Italian Snacks & starters

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

300 gChicken liver, trimmed
12 gAnchovy, drained
20 gCaper, rinsed
80 gOnion, finely diced
60 mlVin Santo
200 gBread, sliced
30 gOlive oil
30 gButter
5 gGarlic, minced
2 gSalt
1 gBlack pepper, ground
60 mlWater

Equipment

oven, stovetop, knife, cutting board, skillet, spatula, small bowl, baking sheet, food processor, tongs, instant read thermometer, spoon

Instructions

Prepare ingredients
Gather weighed ingredients, a knife, board, skillet, spatula, small bowl, baking sheet, and food processor before cooking. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Toast bread
Heat the oven to 204°C / 400°F, arrange bread slices on a baking sheet, and toast until crisp at the edges. · 8 min
What to look for: Bread is crisp with light golden edges.
Soften aromatics
Warm olive oil and butter in a skillet, add onion and garlic, and cook gently until soft and pale. · 6 min
What to look for: Onion looks glossy and translucent without browning.
Brown livers
Add chicken livers, salt, and black pepper, then fry until the surfaces brown and the centers are just cooked through. · 6 min
When it is done: Chicken liver reaches 74°C / 165°F in the thickest piece.
Reduce wine
Pour in Vin Santo, scrape the skillet, and simmer until the liquid reduces to a glossy coating around the livers. · 4 min
What to look for: Wine is syrupy and clings to the liver mixture.
Chop spread
Chop the liver mixture with anchovies and capers in a food processor, adding water until the paste is spreadable but still rustic. · 3 min
What to look for: Paste holds together but shows a slightly coarse texture.
Serve crostini
Spread the warm liver paste over the toasted bread and serve at once while the crostini are crisp and savory. · 3 min
What to look for: Each toast is generously covered and still crisp underneath.

Nutrition (per serving)

kcal	410
Protein	19 g
Carbohydrates	30 g
of which sugars	5 g
Fat	19 g
of which saturated	7 g
Fibre	2 g
Sodium	724 mg

Nutri-ScoreC

Allergens

Contains: fish, gluten, milk, sulphites

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Warm the liver spread gently on the stovetop with a spoonful of water and toast fresh bread before serving.

Ingredient substitutions

Chicken liver

Fresh chicken liver: Use the freshest livers available and trim away green spots or sinew.

Anchovy

Salted anchovy: Rinse briefly if very salty, then pat dry before chopping.

Caper

Anchovy: Use only if capers are unavailable, as the result will be saltier and less bright.

Onion

Garlic: Use sparingly because garlic is sharper and less sweet than onion.

Vin Santo

White wine: White wine gives a drier, still traditional version of the pan sauce.

Bread

Plain bread: A firm, unsweetened loaf toasts best and supports the warm liver spread.