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Chicken Liver Crostini – Crostini alla Chiantigiana

Chicken Liver Crostinis
Written by Guest

A family favourite. This pate has flavours so intense that once you start to dip, you will go on and on and on. Those have never tried it before will be converted. Chicken Liver Crostini – Crostini alla Chiantigiana is easy to produce and lovely and smooth to spread of toast, crackers etc. This can be served as a starter, as a canapes and also as a main dish.

Chicken Liver Crostinis

Chicken Liver Crostini – Crostini alla Chiantigiana

Superb Pate recipe that will show your taste buds what they were missing
4.67 from 42 votes
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Course: Pate, Sandwiches, Snacks
Cuisine: Italian
Keyword: Chicken, Dips/Spreads
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 168kcal



  • Heat the olive oil in a saucepan over moderate heat and saute the onion, garlic, celery, and carrot until tender, about 10 minutes.
  • Add the chicken livers and cook until they are no longer pink, about 3 minutes.
  • Add the wine, tomato paste, salt, and pepper and simmer until most of the liquid has evaporated, about 5 minutes.
  • Remove from the heat and stir in the butter, capers, and anchovies, stirring until the butter has melted.
  • The mixture may be served as is or pureed in an electric food processor.
  • Spread over the toasted bread and serve immediately.


Sodium: 102mg | Sugar: 0.2g | Fiber: 0.1g | Potassium: 109mg | Cholesterol: 141mg | Calories: 168kcal | Trans Fat: 0.02g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 15g | Protein: 7g | Carbohydrates: 1g