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Classic Tuscan crostini made with homemade chicken liver pate. A great festive treat made with parsley, sage, capers and garlic it’s packed full of flavour and perfect spread on crusty bread or added into pasta sauces.

You can buy chicken liver pate in supermarkets almost everywhere, especially in Italy where it’s very popular. But like most things in life, making your own at home is 10x better. You can adjust the flavours to your liking, it’s fresh and packed full of flavour.

When I think of pate, I always think of this time of year. I absolutely love little nibbles and finger food, it’s one of the things I love about the festive period (lots of party food) and what Christmas spread would be complete without chicken liver pate to spread on crackers or crusty bread!?

Chicken liver pate is so popular in Italy and it’s what makes the classic Tuscan crostini, char-grilled crusty bread spread with good quality pate. It’s often served in bars as an ‘aperitivo’ with drinks and makes a great antipasto.

When I was growing up pate was always brought out at Christmas time and I always loved it. As I got older and discovered my love for cooking, I realised how easy it was to make your own homemade chicken liver pate and of course how much more delicious it was.

How To Make Chicken Liver Pate – Step By Step

I have to admit I get a bit squeamish when I’m dealing with livers. It’s not something I cook a lot and it’s only really at this time of year that I cook with them. I will admit I always put on gloves to clean the livers which doesn’t take long but it makes the handling of the livers much easier for me.

First, clean the livers by removing any green or yellow bits, wash and dry them well.

Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley and sage, capers, anchovies and a minced garlic clove.

Cook the mixture for 8-10 minutes on a medium heat then set aside to cool.

Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.

Add the smooth pate back into the frying pan with cubes of butter and cook, stirring the livers and butter together until completely mixed together. The pate will need to heat through so it melts in with the butter (around 3 minutes).

Transfer the pate into a ramekin or serving dish and leave to cool before chilling in the fridge until firm.

Tip: If you’re planning on tipping the pate out of the dish or ramekin, make sure to line the dish with cling film first so you can remove it easily.

To Make Tuscan Crostini: 

• Cut thick slices of good quality crusty bread. Drizzle each slice with a little olive oil and sprinkle with salt.
• Place the bread on a hot griddle pan until charred on each side. Spread with homemade chicken liver pate and serve.

More Appetizers You Might Enjoy;

• Roasted fennel, salami and ricotta crostini
• Stracchino and sausage crostini
• Mini sausage pizzas with pear and gorgonzola
• Whipped ricotta dip with thyme roasted toamtoes
• Taleggio white bean dip

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5 from 5 votes

Chicken Liver Pate Recipe - Tuscan Crostini

Classic Tuscan crostini made with homemade chicken liver pate. A great festive treat made with parsley, sage, capers and garlic it's packed full of flavour and perfect spread on crostini or added into pasta sauces.

Course Appetizer

Cuisine Italian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10 people

Calories 939kcal

Author Emily Kemp

Ingredients

• 10.5 oz (300g) chicken livers10.5 oz (300g) chicken livers
• 1 heaped tsp caper1 heaped tsp caper
• 4 anchovy fillets4 anchovy fillets
• 1 clove garlic minced1 clove garlic minced
• 1 large handful parsley finely chopped1 large handful parsley finely chopped
• 8 sage leaves finely chopped8 sage leaves finely chopped
• 1 tbsp olive oil1 tbsp olive oil
• 1 tbsp vin santo (or marsala or sherry)1 tbsp vin santo (or marsala or sherry)
• 3.5 oz (100g) butter3.5 oz (100g) butter

Instructions

• First, clean the livers by removing any green or yellow bits, wash and dry them well.
• Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley, sage, capers, anchovies and a minced garlic clove.
• Cook the mixture for 5 minutes on a medium heat then set aside to cool.
• Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.
• Add the smooth pate back into the frying pan with cubes of butter and cook, stirring the pate and butter together until completely mixed together. The pate will need to heat through so it melts in with the butter (around 3 minutes).
• Transfer the pate into a ramekin or serving dish and leave to cool before chilling in the fridge until firm. 

Notes

Tip: If you're planning on tipping the pate out of the dish or ramekin, make sure to line the dish with cling film first so you can remove it easily.

• Cals per serving 93

To make Tuscan Crostini:

• Cut thick slices of good quality crusty bread. Drizzle each slice with a little olive oil and sprinkle with salt. 
• Place the bread on a hot griddle pan until charred on each side. Spread with homemade chicken liver pate and serve.

Nutrition

Calories: 939kcal

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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