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

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

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

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Ingredients

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