Tuscan Crostini (Crostini Toscani)
Author: Mary Ann Esposito
Ingredients
  • 1/2 Cup extra-virgin olive oil
  • 2 medium onions; peeled and sliced
  • 2 pounds chicken livers; washed and dried
  • 1 can anchovies in olive oil (2 ounces); oil drained
  • 1/4 Cup capers in salt; rinsed
  • 1/2 Cup Brandy
  • juice of 1 lemon
  • 1/4 teaspoon salt
  • bread in small slices, about 2" in diameter
  • sage leaves; for garnish
  • cherry tomato slices; for garnish
Instructions
  1. Heat 3 tablespoons of the olive oil in a saute pan over medium heat. Stir in the onions and saute them until they begin to soften. Do not let them brown. Add the remaining olive oil and the chicken livers and saute them, turning them occasionally. Use a small knife to pierce one of the livers as they are cooking; when the center is no longer red-brown in color, stir in the anchovies and the capers and cook for another 2 minutes. Pour in the brandy and allow it to evaporate. Turn off the heat and stir in the lemon juice and salt.
  2. Transfer the mixture to a food processor and process until a paste is obtained. Transfer the mixture to a container and refrigerate.
  3. When ready to serve, bring the liver mixture to room temperature. Toast small pieces of bread and spread some of the liver mixture over the top of the slices. Garnish with a small sage leaf and a cherry tomato slice. Serve the crostini at room temperature.
Notes
This recipe yields 2 to 2 1/2 dozen.

Comments: Crostini are small pieces of toasted bread with various toppings. A popular one in Tuscany features chicken livers with capers. This recipe makes a lot and is great for a party. This is best made in a food processor.

Source: Ciao Italia at ciaoitalia.com

Yield: "2 to 2 1/2 dozen"

Per Serving (excluding unknown items): 2446 Calories; 143g Fat (59.9% calories from fat); 166g Protein; 50g Carbohydrate; 4g Dietary Fiber; 3986mg Cholesterol; 1258mg Sodium. Exchanges: 23 1/2 Lean Meat; 3 1/2 Vegetable; 21 1/2 Fat.

NOTES : Recipe from "Ciao Italia - Bringing Italy Home" by Mary A. Esposito, (St. Martin's Press, 2001)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tuscan-crostini-crostini-toscani/5313/