Some say that this is the original, 15th-century recipe for pâté from the Medici kitchens, and that it was then exported to France along with various other classic recipes, such as onion soup and ice cream. It is a delicious way to sharpen the appetite at the start of a meal. In Tuscany the word crostini traditionally refers to this pâté, as opposed to toasted bread with various toppings, which is what the word has come to mean in more recent times.
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