Crostini Toscani con Paté: A Taste of Tuscany at Home

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Crostini Toscani con Paté

Quick Meal Facts: Prep Time: 10 minutes, Cook Time: 15 minutes, Time to Stand: 5 minutes, Total Time: 30 minutes, Ease of Cooking: Easy, Servings: 4-6, Calories: Approximately 250 calories per serving, Cost of Ingredients: $10-$15 (varies by location), Cuisine: Italian, Course: Appetizer.

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Course Appetizer

Cuisine Italian

Equipment

• Oven, baking sheet, food processor, mixing bowl, knife, and cutting board

Ingredients

  

• For the Paté:
• 200 g 7 oz chicken livers, cleaned and trimmed
• 1 small onion finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic minced
• 1 tablespoon capers rinsed and chopped (optional)
• 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
• 1/2 cup dry red wine like Chianti
• Salt and pepper to taste
• For the Crostini:
• 1 French baguette or Italian bread
• Olive oil for brushing

Instructions

 

• Prepare the Paté
• Sauté the Onions: In a skillet, heat olive oil and butter over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes.
• Add Garlic and Livers: Stir in the minced garlic and cleaned chicken livers. Cook for about 5-7 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink inside.
• Deglaze with Wine: Pour in the red wine, scraping any browned bits from the bottom of the pan. Cook for another 5 minutes until the wine has reduced and the livers are cooked through. They should be tender but not dry.
• Blend the Mixture: Transfer the mixture to a food processor. Add capers (if using), parsley, salt, and pepper. Blend until smooth, adding a bit of olive oil if needed for creaminess.
• Cool Down: Let the paté cool at room temperature for a few minutes before serving.
• Make the Crostini
• Preheat the Oven: Set your oven to 400°F (200°C).
• Slice the Bread: Cut the baguette into 1/2-inch slices. Arrange them on a baking sheet.
• Brush with Olive Oil: Lightly brush each slice with olive oil.
• Toast the Bread: Bake in the preheated oven for 5-7 minutes, or until golden and crispy. Keep an eye on them to avoid burning!
• Assemble
• Spread the Paté: Once the crostini are cool, spread a generous amount of paté on each slice.
• Garnish (Optional): Top with sliced olives, sun-dried tomatoes, or additional parsley for a burst of color and flavor.
• Serve: Enjoy your Crostini Toscani con Paté warm or at room temperature.

Crostini Toscani con Paté is a delightful appetizer that brings the flavors of Tuscany straight to your kitchen. It’s simple to make, versatile for various occasions, and oh-so-delicious. From my own personal experience, this recipe not only impresses guests but also serves as a fantastic base for experimenting with different toppings. Let me show you how I make this classic Italian dish.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 250 calories per serving
• Cost of Ingredients: $10-$15 (varies by location)
• Cuisine: Italian
• Course: Appetizer
• Equipment Needed: Oven, baking sheet, food processor, mixing bowl, knife, and cutting board.

Check out the right equipment and Ingredients that you need for making  Crostini Toscani con Paté here 

Ingredients

For the Paté:

• 200g (7 oz) chicken livers, cleaned and trimmed
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 tablespoon capers, rinsed and chopped (optional)
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1/2 cup dry red wine (like Chianti)
• Salt and pepper, to taste

For the Crostini:

• 1 French baguette or Italian bread
• Olive oil, for brushing
• Optional toppings: Sliced olives, sun-dried tomatoes, or fresh herbs for garnish

Check out the right equipment and Ingredients that you need for making  Crostini Toscani con Paté here 

Method

1. Prepare the Paté

1. Sauté the Onions: In a skillet, heat olive oil and butter over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes.
2. Add Garlic and Livers: Stir in the minced garlic and cleaned chicken livers. Cook for about 5-7 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink inside.
3. Deglaze with Wine: Pour in the red wine, scraping any browned bits from the bottom of the pan. Cook for another 5 minutes until the wine has reduced and the livers are cooked through. They should be tender but not dry.
4. Blend the Mixture: Transfer the mixture to a food processor. Add capers (if using), parsley, salt, and pepper. Blend until smooth, adding a bit of olive oil if needed for creaminess.
5. Cool Down: Let the paté cool at room temperature for a few minutes before serving.

2. Make the Crostini

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Slice the Bread: Cut the baguette into 1/2-inch slices. Arrange them on a baking sheet.
3. Brush with Olive Oil: Lightly brush each slice with olive oil.
4. Toast the Bread: Bake in the preheated oven for 5-7 minutes, or until golden and crispy. Keep an eye on them to avoid burning!

3. Assemble

1. Spread the Paté: Once the crostini are cool, spread a generous amount of paté on each slice.
2. Garnish (Optional): Top with sliced olives, sun-dried tomatoes, or additional parsley for a burst of color and flavor.
3. Serve: Enjoy your Crostini Toscani con Paté warm or at room temperature.

Variations

• Vegetarian Option: Substitute chicken livers with cooked mushrooms or lentils blended with olive oil and herbs for a delicious vegetarian paté.
• Herb Infusion: Add different herbs like thyme or rosemary to the paté for a unique flavor.
• Cheesy Twist: Spread some cream cheese on the crostini before adding the paté for an extra creamy texture.

Check out the right equipment and Ingredients that you need for making  Crostini Toscani con Paté here 

Tips and Substitutions

• Gluten-Free: Use gluten-free bread for the crostini to make this dish suitable for those with gluten intolerance.
• Storage: The paté can be made a day in advance and stored in the fridge. Just let it come to room temperature before serving.
• Spice It Up: Add a pinch of chili flakes to the paté for a kick!

Nutritional Information (per serving)

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 300mg
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 8g

Troubleshooting Tips

• Paté Too Thick: If your paté is too thick, blend in a little more olive oil or a splash of stock until you reach the desired consistency.
• Overbaked Crostini: If your crostini turn out too hard, simply reduce the baking time slightly on your next attempt.