Crostini di Fegato (croh-STEE-nee dee FEH-gah-toh) is a classic Italian appetizer featuring toasted bread slices topped with a creamy chicken liver pâté. The richness of the pâté is beautifully balanced by the crispness of the toast, creating a delightful textural and flavor contrast. Here’s how to make this delicious appetizer at home:

Ingredients:

For the Chicken Liver Pâté:

• 1/2 pound chicken livers, cleaned and trimmed
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1/4 cup heavy cream
• 1 tablespoon brandy (optional)
• Freshly ground black pepper, to taste
• Salt, to taste (optional)

For the Crostini:

• 1 baguette, sliced into 1/4-inch thick slices
• Extra virgin olive oil
• Fresh flat-leaf parsley, chopped (for garnish)

Instructions:

1. Make the Pâté:

• In a large skillet, melt the butter over medium heat. Add the shallot and cook until softened and translucent, about 3 minutes.
• Add the garlic and cook for an additional minute, until fragrant.
• Increase the heat to medium-high and add the chicken livers. Sauté for 3-4 minutes, stirring occasionally, until just browned on the outside but still pink in the center.
• Important: Do not overcook the livers, or they will become tough.
• Deglaze the Pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute to reduce slightly.
• Add Cream and Brandy (Optional): Stir in the heavy cream and brandy (if using). Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
• Seasoning: Season with freshly ground black pepper. Taste and add salt only if needed, as chicken livers can be salty.
• Purée the Pâté: Transfer the mixture to a food processor or blender and process until smooth and creamy. You can also use an immersion blender for this step.
• Chill the Pâté: Pour the pâté into a small container and cover it with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate the pâté for at least 2 hours, or up to overnight, to allow the flavors to develop.

2. Toast the Crostini:

• Preheat your oven to 350°F (175°C).
• Arrange the baguette slices on a baking sheet. Drizzle them with a light amount of olive oil and season with a pinch of salt (optional).
• Bake the bread slices for 10-12 minutes, or until golden brown and crisp.

3. Assemble and Serve:

• Spread a generous dollop of chilled chicken liver pâté on each toasted crostini slice.
• Garnish with a sprinkle of chopped fresh parsley.
• Serve immediately.

Tips:

• Fresh is Key: Use the freshest chicken livers possible for the best flavor and texture.
• Don’t Overcook the Livers: Overcooked livers will be tough and dry. Aim for a slight pink center for a smooth and creamy pâté.
• Adjust the Seasoning: Taste the pâté after blending and adjust the seasoning with black pepper and salt (if needed) according to your preference.
• Make it Ahead: The pâté can be made up to 2 days in advance and stored in the refrigerator.

Estimated Per Serving:

• Calories: 250-300
• Protein: 15-20 grams (mostly from the chicken livers)
• Carbs: 20-25 grams (mostly from the bread)

Fiber: 1-2 grams (from the bread)