Crostini with Chicken Livers
Submitted by PapaT
Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minCrostini di fegatini is one of the great Italian appetizers, and this version has a San Francisco masterchef’s polish. Finely chopped chicken livers sear hard over high heat for barely 3 minutes, then get deglazed with white wine and finished with cream, butter, and brown gravy for a spreadable, silky topping.
The high-heat sear is critical. It gives the livers a caramelized exterior while keeping the inside slightly pink and tender. Overcook them and they turn chalky and bitter. Three minutes or less at full blast, then the wine goes in to catch all those browned bits on the pan.
Spread the warm liver mixture thickly on paper-thin slices of toasted day-old French bread. The stale bread is intentional: it holds up under the wet topping without going soggy the way fresh bread would.
Chef Tips
- Chop the livers finely before cooking. Small pieces sear faster and spread more easily than chunks.
- Let the wine fully evaporate before adding the cream. Residual wine makes the sauce too thin and acidic.
- Use day-old bread, not fresh. Toast the slices just until crisp, about 1 minute. They should crunch but not shatter.
Variations
- Garnish with shaved white truffle if you’re feeling lavish, or sauteed mushrooms for a more accessible option.
- Add a tablespoon of capers to the liver mixture for a briny punch.
- Stir in a splash of Marsala instead of white wine for a sweeter, Sicilian-leaning flavor.
Ingredients
Directions
In a sauté pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Sauté lightly until the onion is transparent.
Add chopped livers and sauté well over high heat for about 3 minutes or less.
Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute.
Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400℉ (200℃).
Spread the liver mixture on the toasted bread to serve.
Garnish with grated white truffle, sautéed mushrooms, or chopped parsley.
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