Italian crostini

The recipe for "Italian crostini":

Italian crostini


  • loaf of white bread
  • 3 tablespoons olive oil
  • salt pepper

For the chicken liver crostini:

  • 200 g chicken livers
  • 1 finely chopped onion
  • 2 crushed cloves of garlic
  • 1 tablespoon chopped sage
  • 3 tablespoons vegetable oil
  • 2 tablespoons of mascarpone

For crostini with red pepper:

  • 1 finely chopped onion
  • 2 sweet red pepper
  • 2 crushed cloves of garlic
  • 1 tablespoon capers
  • 3 tablespoons vegetable oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dry Marsala wine

For crostini with tapenade:

  • 250 g pitted black olives
  • 50 g anchovies
  • 1 tablespoon capers
  • 2 crushed cloves of garlic
  • 1 tablespoon chopped basil
  • zest and juice of 1 lemon
  • 185 ml of olive oil

cooking time

1 hour

Number of servings


The complexity of cooking




Step by step recipe for cooking

Step 1

Italian crostini

Prepare the tapenade. Grind in a blender olives, anchovies and capers. Add olive oil, garlic, basil, zest and lemon juice. Season with salt, pepper and mix well.

Step 2

Italian crostini

Crostini with red pepper. Peppers cleaned of seeds, chop finely. Capers crush.

Step 3

Italian crostini

In the hot oil to fry onions, 5-6 minutes. Add the peppers and cook, stirring occasionally, 10 minutes. Season with salt and pepper. Add the garlic, capers and vinegar, warm 1-2 min., Remove from heat.

Step 4

Italian crostini

Crostini with liver. Liver clear of films and fat. Sauté the onion in hot oil for 2 min., Add liver and cook for 10 minutes. Put the garlic and sage, warm for 1 minute. Pour the wine and cook until the liquid has evaporated. Salt and pepper, to shift into a blender and whip the mascarpone until smooth.

step 5

Italian crostini

Bread cut into small pieces, sprinkle with olive oil. Bake in a preheated 180 ° C oven until golden brown.

step 6

Italian crostini

Spread the slices of bread prepared fillings and immediately serve.

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