Alcohol-Free Crostini di Fegatini -- Your New Favorite Appetizer

Make this delicious antipasto using easy-to-find and affordable ingredients in your pantry. While there are several ways to make crostini di fegatini (chicken liver crostini), most recipes use a sweet wine called Vin Santo to cook the chicken livers in. For ease and affordability, this recipe is alcohol-free and cooks the chicken livers in Knorr Chicken Cube dissolved in water instead for an extra meaty taste. It is then finished off with a hearty dollop of Lady’s Choice Real Mayonnaise for extra creaminess and tang.

While this recipe is not a traditional Crostini di Fegatini recipe, it’s one that’ll definitely please your taste buds and make it into your top list of favorite appetizers.

Tips

For a smoother consistency, feel free to add some water into the mix when blending the liver paté. Just make sure to add it half a tablespoon at a time to prevent it from being runny.

45 min.
4 People
Easy

Ingredients

Crostini

1 pc large baguette, thinly sliced diagonally
1 - 2 tbsp olive oil

Chicken Liver Paté

1/2 tbsp oil
2 1/2 tbsp butter, separated
1 pc medium onion, diced finely
2 pcs anchovy filets
6 pcs capers, rinsed and patted dry
500 g chicken liver
1/4 pc Knorr Chicken Cube dissolved in ½ cup water
2 tbsp Lady's Choice Lady’sReal Mayonnaise

Cooking Method

Crostini

Preheat the oven to 400°F.
Line a baking tray with parchment or baking paper.
Place the sliced bread on top and brush lightly on both sides with olive oil.
Bake for 11-13 minutes or until golden. Set aside.

Chicken Liver Paté

Heat up oil and melt 1 ½ tbsp butter in a pan over medium low heat.
Sauté the onion until soft and translucent.
Add the anchovies and capers. Sauté until the anchovies melt and incorporate into the oils.
Add the chicken liver and sauté until browned on all sides.
Add the chicken broth made from Knorr Chicken cube into the pan. Reduce heat to low and cover the pan. Let it simmer for 25-30 minutes. Feel free to add some water if the mixture gets too dry.
Season with salt and pepper to taste and add the remaining tablespoon of butter.
Let the mixture cool before placing it inside a food processor or high powered blender. Blend until you get your desired consistency. Some prefer their Crostini Fegatini creamy while others chunky.
Transfer it into a bowl and add Lady’s Choice Real Mayonnaise for that creamy touch. Set aside.
Place on top of the crostini and serve immediately.
Enjoy this Crostini di Fegatini on its own or serve with an antipasto platter.

Crostini is a delicious way of preparing bread that can be finished off with a variety of toppings. Crostini di Fegatini hails from the Tuscan region of Italy and is a hearty way of eating flavorful chicken liver with crunchy bread. While seemingly fancy, this dish is a great example of nose to tail cooking. Some recipes call for not just chicken livers but hearts to minimize waste and amp up the flavor. As for the bread, crostini can be made using older bread that’s gone hard since it’ll be sliced thinly and toasted in the oven anyway. Making Crostini di Fegatini isn’t only a great way to introduce new flavors to your kitchen but also a way to make use of food that would’ve otherwise gone to waste. Serve this as snacks or as appetizers for your next party!