Chicken and Liver Crostini

Crostini di Pollo e Fegato

This recipe is one of my own and comes from Tuscany. Many variations are to be found in different parts of the region but I always come back to this one. Crostini are simply pieces of bread covered with a delicious savoury topping - ideal with a pre-dinner glass of wine.


  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 1 tablespoonfinely chopped parsley
  • 3 tablespoonsolive oil
  • oz (40 g) unsalted butter
  • 1 chicken liver, trimmed and washed
  • 4 oz (100 g) calf’s liver, trimmed and washed
  • 2 tablespoonsdry white wine
  • 1 heaped tablespoontomato purée diluted with about 4 tablespoonshot water
  • salt and pepper
  • 1 oz (25 g) capers, rinsed and finely chopped
  • 4 or 8 thin slices crusty white or brown bread


Fry the onion, carrot, celery and parsley in the olive oil and half the butter. Cook until the onion is soft, then add the chicken and calf’s livers. Stir and add the wine. Allow to evaporate for 2–3 minutes, then add the diluted tomato purée. Season with a little salt and pepper, add 2–3 tablespoons water, cover and simmer for about 20 minutes.

Remove from the heat, lift the livers out of the sauce and mince or process them until smooth. Return the liver purée to the pan and stir in the rest of the butter and the capers. Heat through and remove from the heat, but keep warm.

Spread the bread generously with the liver mixture and serve at once.