Rustic Italian Elegance: Crostini di Fegato with Capers

Ingredients You'll Need

• Chicken Livers: 1 pound, cleaned and trimmed
• Olive Oil: 2 tablespoons, plus more for toasting the bread
• Yellow Onion: 1 large, finely chopped
• Garlic Cloves: 2, minced
• Capers: 2 tablespoons, drained and roughly chopped
• White Wine: 1/2 cup
• Chicken Broth: 1/2 cup
• Fresh Thyme: 1 teaspoon, chopped
• Bay Leaf: 1
• Salt and Pepper: To taste
• Unsalted Butter: 2 tablespoons
• French Baguette: 1, sliced into 1/2-inch rounds
• Fresh Parsley: 2 tablespoons, chopped (for garnish)

Preparing the Chicken Liver

Start by prepping the chicken livers. Remove any connective tissue or fat and give them a quick rinse under cold water. Pat them dry with paper towels to ensure a good sear. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken livers and cook for about 3 minutes on each side until they are browned but still slightly pink in the center. Transfer the livers to a plate and set aside.

Crafting the Flavor Base

In the same skillet, add another tablespoon of olive oil and reduce the heat to medium. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to let it burn.

Deglaze the pan with white wine, scraping up any brown bits stuck to the bottom of the skillet. Let the wine reduce by half, which should take about 2 minutes. Add the chicken broth, bay leaf, and fresh thyme. Stir to combine and bring the mixture to a simmer.

Combining Ingredients

Return the browned chicken livers to the skillet, along with any juices that have accumulated on the plate. Simmer gently for 10 minutes, or until the livers are fully cooked and tender. Remove the bay leaf and discard.

Use a slotted spoon to transfer the livers and onions to a food processor. Add the unsalted butter and process until smooth. Taste the pâté and season with salt and pepper as needed. If the mixture is too thick, you can add a bit more chicken broth to achieve your desired consistency.

Toasting the Bread

While the pâté is cooling, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Toast in the oven for 8-10 minutes, or until the bread is golden and crisp.

Assembly and Garnishing

Spread a generous layer of the chicken liver pâté on each toasted baguette slice. Sprinkle with chopped capers for an extra layer of flavor and garnish with fresh parsley. Serve immediately while the crostini are still warm and crispy.

Enjoying Your Tuscan Delicacy

Crostini di Fegato is a perfect blend of rich, creamy pâté and the crunchy, toasted bread, elevated by the tangy capers. It’s an appetizer that not only excites the palate but also connects you to the traditions of Tuscany. Pair with a crisp white wine or a light red for an authentic Italian experience.

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