Chicken liver crostini is a dish that sounds fancy, but it’s actually pretty easy to make at home.
It’s great for parties, holidays, or just a special snack.
The best part is the mix of creamy chicken liver spread on crispy, toasted bread. It’s a fun mix of textures and tastes.
Recipe Overview
This simple recipe for Florentine Chicken Liver Crostini is for a classy appetizer. It’s made with a smooth chicken liver spread on top of toasted bread slices.
The trick is to cook the chicken livers until they’re brown on the outside and then blend them until they’re creamy.
This dish is usually served as an appetizer or a light snack.
It’s perfect for parties or any time you want to serve something a bit special. You can serve it with a salad or other small snacks.
Ingredients for Florentine Chicken Liver Crostini
- 1 pound chicken livers, cleaned and washed
- 1/4 cup olive oil
- 1 small onion, chopped into small pieces
- 2 cloves garlic, chopped finely
- 1/4 cup chicken broth
- 1 tablespoon fresh sage, chopped (or 1 teaspoon if dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon if dried)
- Salt and black pepper, as much as you like
- 1 baguette, cut into 1/2-inch thick slices
- 2 tablespoons butter, softened (if you want richer toasts)
Ingredient Notes:
- Be sure to remove any stringy parts or green spots from the chicken livers.
- Fresh herbs taste better, but dried ones work too. Use a little less if they’re dried.
- If you don’t have fresh sage or rosemary, other herbs like thyme or parsley are okay.
- A good blender helps make the spread really smooth.
- You can swap Vegetable broth with Chicken Broth.
Step-by-Step Instructions
- Prepare the chicken livers: Wash the chicken livers with cold water and dry them with paper towels. Cut off any stringy or discolored pieces.
- Cook the onions and garlic: Heat the olive oil in a big pan over medium heat. Add the chopped onion and cook until it’s soft, about 5-7 minutes. Add the garlic and cook for another minute.
- Cook the chicken livers: Put the chicken livers in the pan. Cook them for about 3-4 minutes on each side, until they’re brown outside but still a little pink inside. If your pan is small, cook them in batches.
- Add broth and herbs: Pour in the chicken broth, then add the sage and rosemary. Stir it all together. Let it cook gently for about 2-3 minutes, so the flavors mix.
- Blend it all up: Carefully put everything from the pan into a blender. Blend until it’s very smooth. If it’s too thick, add a bit more chicken broth, one spoonful at a time, until it’s just right. Add salt and pepper to your liking.
- Get the bread ready: While the liver mix cools, heat your oven to 350°F (175°C). Put the baguette slices on a baking sheet. You can spread a little butter on each slice if you want.
- Toast the bread: Bake the bread for 8-10 minutes, until it’s golden brown and crispy. Watch it closely so it doesn’t burn.
- Put it together: Let the toasts cool a bit, then spread a good amount of the chicken liver spread on each one.
- Serve right away.
Variations & Tips
- For a richer taste, add a spoonful of heavy cream or butter to the spread while blending.
- If you like it a bit chunky, don’t blend it all the way smooth.
- You can make the spread ahead of time and keep it in the fridge for up to 2 days. Toast the bread just before you serve it.
- Leftover spread can be kept in the fridge for up to 3 days.
- To warm it up, heat it gently in a pan on low heat. Don’t use the microwave, as it can make it taste different.
- Add some fresh parsley or a little olive oil on top for extra flavor.
Key Details for Florentine Chicken Liver Crostini
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 12-15 crostini
- What you’ll need: Big pan, Blender, Baking sheet, Knife, Cutting board
FAQ
Can I use frozen chicken livers?
Yes, frozen chicken livers are fine. Just make sure they’re fully thawed and dried before you cook them.
How do I know when the chicken livers are cooked?
They should be brown on the outside but a tiny bit pink inside. They’ll cook a little more when you blend them.
My spread is too thick. What should I do?
Add more chicken broth, a spoonful at a time, while blending until it’s the way you like it.
Can I make this recipe without a blender?
A blender helps make the spread super smooth.
Can I add other things to the spread?
Sure! You can try adding different flavors. Some people add lemon juice or red pepper flakes for a bit of zing.
How long can I keep the finished crostini?
It’s best to eat them right away. If you need to store them, keep the spread and toasted bread separate, and put them together just before serving, it will prevent the bread from getting soggy.
Florentine Chicken Liver Crostini
Ingredients
- 1 pound chicken livers cleaned and washed
- 1/4 cup olive oil
- 1 small onion chopped into small pieces
- 2 cloves garlic chopped finely
- 1/4 cup chicken broth
- 1 tablespoon fresh sage chopped (or 1 teaspoon if dried)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon if dried)
- Salt and black pepper as much as you like
- 1 baguette cut into 1/2-inch thick slices
- 2 tablespoons butter softened (if you want richer toasts)
Instructions
- Prepare the chicken livers: Wash the chicken livers with cold water and dry them with paper towels. Cut off any stringy or discolored pieces.
- Cook the onions and garlic: Heat the olive oil in a big pan over medium heat. Add the chopped onion and cook until it's soft, about 5-7 minutes. Add the garlic and cook for another minute.
- Cook the chicken livers: Put the chicken livers in the pan. Cook them for about 3-4 minutes on each side, until they're brown outside but still a little pink inside. If your pan is small, cook them in batches.
- Add broth and herbs: Pour in the chicken broth, then add the sage and rosemary. Stir it all together. Let it cook gently for about 2-3 minutes, so the flavors mix.
- Blend it all up: Carefully put everything from the pan into a blender. Blend until it's very smooth. If it's too thick, add a bit more chicken broth, one spoonful at a time, until it's just right. Add salt and pepper to your liking.
- Get the bread ready: While the liver mix cools, heat your oven to 350°F (175°C). Put the baguette slices on a baking sheet. You can spread a little butter on each slice if you want.
- Toast the bread: Bake the bread for 8-10 minutes, until it's golden brown and crispy. Watch it closely so it doesn't burn.
- Put it together: Let the toasts cool a bit, then spread a good amount of the chicken liver spread on each one.
- Serve right away.
