Crostini di fegatini—chicken liver crostini—are the ubiquitous Tuscan antipasto, small rounds or rectangles of toasted bread spread with a rich, creamy chicken liver pâté that opens virtually every formal and informal meal in Tuscany. The preparation is a quick sauté: chicken livers (cleaned of sinew and bile ducts) are cooked in butter and olive oil with finely chopped onion, sage, and a splash of vin santo (or white wine), then mashed or pulsed to a rough, spreadable paste—not a smooth pâté, but a textured spread that retains some identity. Capers and anchovies are traditional additions, providing savoury depth that amplifies the liver's iron-rich intensity. The bread should be small rounds of unsalted Tuscan bread, toasted or grilled and, in some versions, briefly moistened with warm broth to soften the surface before the liver is spread on. The crostini are served warm—not hot, not cold—and are the standard beginning to any Tuscan dinner, appearing alongside cured meats and pickled vegetables on the antipasto platter. The dish's genius lies in its accessibility: chicken livers are cheap, the technique is quick, and the result is far more complex and satisfying than its humble ingredients suggest. The Tuscan approach differs from French chicken liver pâté in its rougher texture, its use of vin santo and sage (instead of Cognac and thyme), and its simpler, more rustic presentation. Every Tuscan nonna has her version: some add a squeeze of lemon at the end; others finish with a knob of butter for extra richness.
Sauté cleaned chicken livers with onion, sage, butter. Deglaze with vin santo. Mash to a rough, spreadable texture—not smooth. Add capers and/or anchovies. Spread on small toasted Tuscan bread rounds. Serve warm.
The livers should be slightly pink in the centre when you start mashing—residual heat finishes the cooking. A tablespoon of butter beaten in at the end adds silkiness. The capers should be rinsed of salt and chopped fine. Make the spread 30 minutes ahead and reheat gently before spreading. Some Tuscans add a splash of lemon juice at the end to brighten.
Over-cooking the livers (should be slightly pink inside). Making the spread too smooth (should be rustic). Skipping the vin santo. Serving cold. Using stale livers (must be very fresh). Not cleaning the livers properly (bile ducts make it bitter).
Pellegrino Artusi, La Scienza in Cucina; Giuliano Bugialli, The Fine Art of Italian Cooking