Classic Tuscan crostini made with a homemade chicken liver pâté. This festive favourite combines parsley, sage, capers, anchovies and garlic for a rich, savoury spread that’s delicious on crusty bread or stirred into pasta sauces.
Ready-made chicken liver pâté is widely available, especially in Italy where it’s a popular antipasto. But homemade pâté is far superior: fresher, more flavourful and easy to customise to your taste.
For me, pâté belongs to the festive season. I love small plates and finger food at Christmas, and nothing beats spreading silky chicken liver pâté on crackers or toasted bread. In Italy, this pâté is the base for classic Tuscan crostini — charred slices of crusty bread topped with good-quality pâté, often enjoyed as an aperitivo or antipasto.
I grew up eating pâté at Christmas and, once I started cooking, discovered how simple and rewarding it is to make your own. The process is quick, and the result is a pâté that’s fresher and more delicious than any store-bought version.
How To Make Chicken Liver Pâté – Step By Step
If you’re not used to handling livers it can feel a little off-putting at first. I sometimes wear gloves for cleaning them — it makes the task quicker and more comfortable. The clean-up is straightforward and the rest of the method is easy.
Start by trimming the livers: remove any green or yellow bits, then rinse and pat them dry.
Roughly chop the livers and place them in a frying pan with 1 tablespoon of olive oil, the chopped parsley and sage, capers, anchovy fillets and one minced garlic clove.
Sauté the mixture over medium heat for about 8–10 minutes (or until cooked through), then remove from the heat and let it cool slightly.
Transfer the cooked liver mixture to a food processor and, with the motor running, pour in 1 tablespoon of Vin Santo (or Marsala or sherry). Blitz until you have a smooth paste.
Return the puréed pâté to the frying pan with cubes of butter. Warm gently, stirring until the butter melts and is fully incorporated into the pâté (about 3 minutes). This step produces a silky texture and helps the flavours meld.
Spoon the pâté into a ramekin or serving dish, allow it to cool to room temperature, then chill in the fridge until firm.
Tip: If you want to unmould the pâté, line the dish with cling film before filling — it makes removal much easier.
To assemble Tuscan Crostini
- Slice a good-quality crusty loaf into thick pieces. Drizzle each slice lightly with olive oil and season with a pinch of salt.
- Grill the bread on a hot griddle pan until charred on both sides. Spread each slice with the homemade chicken liver pâté and serve immediately.
More antipasti recipes to try
Antipasti
Spiced Red Onion Chutney Crostini with Gorgonzola
Antipasti
Roasted Fennel, Salami and Ricotta Crostini
Pizza
Mini Sausage Pizzas with Pear and Gorgonzola
Dips & Pestos
Creamy White Bean Dip
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Chicken Liver Pâté Recipe – Tuscan Crostini
By Emily
Ingredients
- 300g chicken livers
- 1 heaped tsp capers
- 4 anchovy fillets
- 1 clove garlic, minced
- 1 large handful parsley, finely chopped
- 8 sage leaves, finely chopped
- 1 tbsp olive oil
- 1 tbsp Vin Santo (or Marsala or sherry)
- 100g butter
Instructions
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Trim and rinse the livers, removing any discoloured parts. Pat dry.
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Chop the livers roughly and sauté in olive oil with chopped parsley, sage, capers, anchovies and minced garlic over medium heat.
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Cook for around 8–10 minutes until the livers are cooked through. Remove from the heat and allow to cool slightly.
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Transfer to a food processor and, with the motor running, add 1 tablespoon Vin Santo (or Marsala/sherry). Blitz until smooth.
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Return the purée to the pan with cubed butter. Warm gently, stirring until the butter has melted and the pâté is smooth (about 3 minutes).
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Spoon into a ramekin, cool to room temperature then chill until firm. Serve spread on charred crusty bread.
Notes
- Calories per serving (approx): 93
To make Tuscan Crostini:
- Cut thick slices of crusty bread, drizzle with olive oil and season with salt.
- Grill or griddle the bread until charred on both sides, then spread with the chicken liver pâté and serve.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- All vegetables referenced are medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.