Chicken Liver Crostini

Chicken Liver Crostini Pate, otherwise in Italian called Crostini di Fegatini, is a popular appetizer served in Italy at the restaurants and family gatherings.

Last summer, while in Italy, I had it all the time. Growing up in Brasil, where chicken liver is widely served, my mom frequently served me and my siblings chicken liver with rice and beans so I grew up loving chicken liver. Liver is delicious and is packed with vitamin A and iron. It is also a complete protein containing all of the essential amino acids. For anyone requiring extra iron in their diet, this is this is a real power food because it contains folate, iron and vitamin B12.

When I saw Chicken Liver Crostini on the menu at the restaurants in Italy I had to give it a try. One taste took me back home, to my childhood and to that familiar feeling of mom’s homemade chicken liver. I usually enjoy my Chicken Liver Crostini with a nice glass of red wine. If you want to get really Italian, try it with a little Bruschetta topping. The fresh tomatoes wake up the flavor of the livers and give the presentation some color.

I hope you give this delicious Chicken Liver Crostini a try. I promise you won’t be disappointed!

Print Recipe

5 from 1 vote

Chicken Liver Crostini

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Appetizer

Cuisine: Italian

Servings: 12 people

Author: My Global Cuisine

Ingredients

• 20 OZ or 567 GR of chicken liver
• 4 TBSP of olive oil
• 1 onion finely chopped
• 1/2 cup marsala wine
• 1/2 TSP of salt
• 2 TBSP of butter
• 4 OZ drained capers
• Pepper to taste
• 1 TBSP of parsley finely chopped
• 1 large baguette

Instructions

• - Drain the liquid from the chicken liver and dry them on paper towels
• - In a large nonstick skillet add the olive oil and saute the onions and cook them for about 4 minutes.
• - Add the chicken liver and cook for 8-10 minutes.
• - Add the marsala wine and cook for 2-3 minutes.
• - Remove from the stove. Add the salt, the butter, the capers, the pepper and stir it all together. Let cool slighthly.
• - Transfer the mixture to a food processor and pulse until chunky but not too smooth.
• - Add the parsley and serve on toasted slices of bread cut into 1/3 inch thick.