Crostini con Fegatini


  • 1 baguette or ciabatta bread, sliced into 1/4 inch thick slices
  • 1/4 cup of butter
  • 1 pound of chicken or duck liver, cleaned and sliced
  • 2 cloves of garlic, minced
  • Salt and pepper, to taste
  • Optional toppings: chopped parsley, grated lemon zest


  1. Preheat the oven to 350°F (175°C).
  2. Arrange the bread slices on a baking sheet and toast them in the oven for about 5-7 minutes or until they are golden brown and crispy.
  3. In a large skillet, melt the butter over medium heat. Add the chicken or duck liver and sauté for about 2-3 minutes per side, or until the liver is cooked through but still pink in the middle.
  4. Add the minced garlic, salt, and pepper to taste, and sauté for another 1-2 minutes.
  5. Remove the crostini from the oven and spread a generous amount of the liver mixture over each slice of bread.
  6. Add the toppings of your choice, such as chopped parsley and grated lemon zest.
  7. Place the crostini back in the oven for about 2-3 minutes to warm the toppings.
  8. Remove the crostini from the oven and let them cool for a minute before serving.
  9. Serve warm and enjoy as an appetizer or a starter.

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