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Crostini Neri — Tuscan Toasts with Liver Spread
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Source: https://recipheon.com/en/recipes/snacks/crostini-neri-tuscan-toasts-with-liver-spread
About this recipe
Crostini neri are Tuscan toasts with a flavorful spread of poultry livers, capers, and anchovies. In this home version, chicken livers braise with onion, carrot, and celery in a little stock, without added alcohol. Butter mellows the bold flavor and gives the spread a soft, easy-to-spread consistency. Brief blending leaves a little fine texture, while the capers and anchovies season the mixture without overpowering the liver. Spoon the warm spread onto freshly toasted bread: the contrast between the creamy topping and crisp edges is what matters here.
Ingredients
Liver Spread
300 g raw chilled chicken livers, weighed after removing membranes and tough blood vessels, without hearts
100 g raw red onion, weighed after peeling
40 g raw carrot, weighed after peeling
40 g raw celery, weighed after trimming the ends
20 ml extra virgin olive oil
100 ml prepared unsalted poultry stock, liquid and ready to use
20 g capers in vinegar brine, drained weight
15 g ready-to-eat anchovy fillets packed in oil, weighed after thoroughly draining the oil
30 g unsalted butter, 82% fat
1 dried bay leaf
1 g fine salt
0.5 g ground black pepper
Crisp Toasts
320 g rustic wheat bread, ready to use, cut into 16 small slices, approximately 20 g each and approximately 1 cm thick
Steps
Pat the cleaned livers dry, cut into approximately 1 cm pieces, and refrigerate until ready to cook. Finely dice the onion, carrot, and celery. Finely chop the drained capers and anchovies. After preparing the raw livers, wash your hands, cutting board, and knife before handling the bread.
Heat all the olive oil over medium-low heat in a deep skillet with a lid. Add the onion, carrot, celery, and salt. Cook for approximately 8–10 minutes, stirring often, until the vegetables soften and the onion becomes translucent; do not let them brown deeply.
Increase the heat to medium, add the livers and bay leaf, and cook for approximately 4–5 minutes, stirring. Pour in all the stock, bring to a gentle boil, and cover the skillet. Cook over low heat for approximately 20 minutes, maintaining a gentle boil and stirring a few times. The small liver pieces should be thoroughly cooked, tender, and hot in the center too; do not drain the liquid from the skillet.
While the livers braise, preheat the oven to 200°C on the conventional (no-fan) setting. Arrange the bread slices in a single layer on a large baking sheet and toast on the middle rack for approximately 8–10 minutes, turning halfway through. The bread should be lightly golden and crisp on both sides, but do not dry it into hard rusks. Set the toasts aside while you finish the spread.
Add all the chopped capers, anchovies, and black pepper to the cooked livers. Cook without a lid over low heat for approximately 2–3 minutes, stirring, until the anchovies blend into the vegetables and the liquid thickens slightly. The mixture should stay moist, with a little thick sauce that will go into the spread along with the livers.
Take the skillet off the heat and remove the bay leaf. Transfer all the warm contents to a tall container, add the butter, and blend briefly with an immersion blender. Stop when you have a thick, soft spread with a fine, slightly noticeable texture and the butter is fully incorporated into the other ingredients.
AI-generated Divide all the warm spread evenly among the 16 toasts, spreading a generous layer on each. Serve immediately, with two toasts per portion, while the bread is still crisp and the spread soft and warm.
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