Classic Tuscan Crostini

Name: Classic Tuscan Crostini
Yield: 2 cups; 16 to 24 crostini
Cuisine: Italy
Ingredients: 1½ teaspoons tomato paste; Toasts made from thinly sliced French bread; Extra virgin olive oil, for assembling the crostini; Freshly grated Parmesan cheese, for garnish; 1 pound chicken livers, trimmed, rinsed, and patted dry; ¼ cup extra virgin olive oil; ½ cup Berta’s Chicken Stock or canned broth; 1 cup Chopped onions; 2 tablespoons unsalted butter; Freshly ground black pepper, to taste; 2 teaspoons chopped fresh rosemary leaves; 4 anchovy fillets; 3 tablespoons tiny capers, drained; ⅓ cup dry white wine; ½ cup Berta’s Chicken Stock or canned broth; 2 teaspoons crumbled dried sage leaves; 3 cloves garlic, coarsely chopped

Preparation info

2 cups ;
16 to 24
crostini

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

In Florence, crostini are a sign of hospitality. They greet you as prologues to a meal in homes and restaurants alike—tiny rounds of toast spread with anchovy paste, cheese, shellfish, or chicken liver pâté.

Ingredients

2 tablespoons unsalted butter
¼ cup extra virgin olive oil
1

Europe
Italy
Starter
Mediterranean

Method

Heat the butter and oil in a skillet over medium heat, and sauté the chicken livers and onions until browned, about 10 minutes.
Add the stock, wine, garlic, sage, rosemary, and pepper to the skillet. Cook, stirring frequently, until the liquid has reduced by two thirds, 3 to 4 minutes.
Add the capers, anchovies, and tomato paste. Stir well, and cook 1