Crostini Toscani

How to Make Crostini Toscani

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1. Heat the oven to 200°C / 390°F. Lay the bread on a tray and toast for 8 minutes until crisp and golden.

   Mark done Start 8 min timer

2. Soften the onion and sage in the oil and butter in a pan for 5 minutes.

   Mark done Start 5 min timer

3. Add the livers and fry for 5 minutes, turning, until browned outside and just pink inside. Add the wine and boil for 2 minutes.

   Mark done Start 5 min timer

4. Chop the livers with the capers and anchovy on a board. Return to the pan with the pepper for 2 minutes.

   Mark done Start 2 min timer

5. Spread on the toasts and serve warm.

   Mark done

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Notes for Getting It Right

• Trim away any green or sinewy parts.
• Do not overcook the livers.
• Chop by hand for a rough texture.

Ingredient Swaps

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What Goes With Crostini Toscani

• Dry white wine
• Pickled vegetables
• Salami

Keeping and Reheating

The topping keeps for 2 days in the fridge. Toast the bread fresh.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (most of the energy comes from foods with no recorded source). Why some recipes have none.