Instructions:
Prepare the crostini base:
Preheat your oven to 180°C (350°F).
Place the bread slices on a baking sheet and drizzle with olive oil.
Toast in the oven for about 10-12 minutes or until golden brown and crispy. You can also grill the slices if you prefer.
Cook the chicken livers:
In a large pan, heat the olive oil or butter over medium heat.
Add the chopped onion and carrot, sautéing until they soften (about 5-7 minutes).
Add the garlic and cook for another minute, being careful not to burn it.
Add the chicken livers, season with salt and pepper, and cook until browned on the outside, about 5-6 minutes.
Pour in the wine and allow it to evaporate, then stir in the tomato paste (if using) and the capers. Let it all simmer for another 10 minutes, until the livers are cooked through.
Blend the mixture:
Remove the pan from the heat and let it cool slightly.
Transfer the contents to a food processor and blend until smooth (you can also mash it with a fork for a chunkier version). If the mixture is too dry, add a little bit of broth or olive oil to reach a spreadable consistency.
Assemble the crostini:
Spread the liver pâté generously over the toasted bread slices.
Drizzle with a bit of olive oil or garnish with fresh herbs like rosemary or sage if desired.
Serve:
Serve the crostini warm or at room temperature as an appetizer.
Enjoy your crostini di fegatini with a glass of wine, and delight in this rustic and flavorful Italian dish!
