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!
Chicken Liver Crostini
- 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
- - 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.