Adapted from Juls’ Kitchen’s recipe on Visit Tuscany. Cooking time is approximate; use the temperature endpoint in the method.
Tuscan Chicken-Liver Crostini
Cook 25 min · Serves 8 · Difficulty Easy
Method
Finely chop the carrot, celery and onion. Cover the pan’s base with olive oil, add the vegetables and a pinch of salt, and soften over medium heat for about 10 minutes.
Add the chicken livers and bay leaf. Cook over medium-low heat, stirring, for about 15 minutes, continuing until a food thermometer reads at least 165°F (74°C) inside the livers.
Add the rinsed capers, anchovy paste and butter. Remove the bay leaf, blend until creamy and spread on the bread.
