Italian · PANTRYHOP RECIPE
Crostini toscani
25 minutes · 6 servings · omnivore
A classic Tuscan crostino topping, often served as an appetizer.
Ingredients
Check you have the quantities below.
- 400 g chicken livers
- 2 tbsp olive oil
- 1 small, chopped onion
- 1 small, chopped carrot
- 1 stalk, chopped celery
- 2 fillets anchovies
- 1 tbsp capers
- 12 bread slices
Let’s make it
- Cook the onion, carrot, and celery in oil for 5 minutes. Add the livers and cook until no pink remains, reaching 74 C / 165 F.
- Stir in anchovies and capers, then chop or mash the mixture into a spreadable paste.
- Toast the bread slices.
- Spread the liver mixture on the toast and serve warm.
For a milder spread, add a little butter before serving.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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