Tusca Crostini: Crostini Toscane

Total Time:
41 min
Prep:
1 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 medium red onion, cut into 1/8-inch dice
  • 1 tablespoon salt packed capers, rinsed and drained
  • 2 tablespoons anchovy paste, or 4 anchovy fillets, rinsed and patted dry
  • 1/2 pound chicken livers
  • 1/2 cup dry red wine, Chianti
  • 2 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper
  • Pinch chili flakes
  • 1/4 bunch parsley leaves, chopped
  • 8 (1-inch thick) slices Italian peasant bread
Directions
  • In a 12-inch skillet, heat 3 tablespoons olive oil over medium heat until just smoking. Add the onion, capers, and anchovy paste, and cook until the mixture is golden brown, about 8 to 10 minutes. Add the chicken livers and stir until lightly browned, about 4 to 5 minutes. Add the wine and balsamic vinegar. Bring the mixture to a boil. Lower the heat and let the mixture simmer for 15 minutes. Season, to taste, with salt and pepper. Remove from the heat.

  • Using a potato masher, mash the mixture so that it is lumpy. Stir in the chili flakes and parsley.

  • Toast the bread until golden brown and place on serving plates. Spread equal amounts of the liver mixture over 1 side of each piece of bread and serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Crostini with Mascarpone, Grilled Scallion, Tomato and Balsamic Glaze

    Recipe courtesy of Bobby Flay