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TN&M in the Kitchen: Vin Santo Chicken Liver Crostini

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Vin Santo Chicken Liver Crostini

Makes around 8/10 crostini - cook in 1 hour


- 500g chicken liver

- 1 baguette, sliced 1/4 inch thick

- 3 garlic cloves,

- 1 red onion

- 2 rosemary sprigs

- 1 glass of Vin Santo

- Extra-virgin olive oil

- Salt and pepper

- Vegetable broth


Step 1

Clean the chicken livers, removing bile and any fat or connective tissue, and finely chop. Peel, crush and finely chop the garlic cloves with the rosemary, before placing in a saucepan with some olive oil.
Lightly fry the mixture, add the finely chopped onions and salt, and allow the onions to sweat.

Step 2

On high heat, add the finely chopped chicken liver and cook for approximately 10 minutes. Mix continuously until the livers turn dark brown, and then deglass with a glass of Vin Santo. This must be done on high heat, as it will allow the alcohol to evaporate. Once the Vin Santo evaporates, reduce the heat and add enough vegetable broth to cover the mix. Leave this to cook for another 20 minutes, adding more broth if necessary.

Step 3

Preheat the oven to 180 degrees Celsius (°C), place slices of baguette on a baking sheet and brush both sides with olive oil, salt and pepper. Bake for 15 minutes until golden, turning halfway through. Once the sauce is ready, season to taste and serve on crostini with your aperitif, or as a starter. Buon Appetito!

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