Crostini neri

Chicken liver crostini

Preparation info

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

These crostini are very typically Tuscan and show up at just about every occasion. Often, the bread is also grilled and dipped into hot stock and served warm, spread with the chicken liver. The crostini are good both ways.


  • 400 g (14 oz) chicken livers
  • 3 tablespoons olive oil


Clean the chicken livers thoroughly, removing any filaments or green bile bits which could make the livers bitter.

Sauté the onion in olive oil or until lightly golden. Add the chicken livers, the Marsala, lemon zest and the apple. Cook for about 20 minutes on a medium heat, crushing the livers with a wooden spoon until the mix is fairly dry. Add the anchovies and capers to heat through