Crostini di Fegatini

Chicken livers on toast

Preparation info

  • 6

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Crostini probably appear on every antipasto menu in every Tuscan trattoria, but all too often they arrive as gritty grey paste on soggy bread. At Ganino’s the bread is first grilled over an open wood fire, then brushed with good green olive oil and at the last minute annointed with this hot creamy mixture of chicken livers, sharpened with capers and anchovy.