Bruschetta with chicken livers is a delicious Italian appetizer typical of the Tuscany region. Made with toasted rustic bread and a creamy sauce of chicken livers, butter, cognac, meat broth, lemon juice, garlic, and seasonings, this bruschetta is a true explosion of flavors. It is easy to prepare and perfect for serving to guests during an elegant dinner or a casual evening.
Clean the livers, wash them, and cut each into four pieces: place them in a bowl, cover with milk, and marinate overnight in the refrigerator.
Dice the slice of white bread.
In a pan, melt 50 g of butter and sauté the livers for 5 minutes, stirring, then add a pinch of salt, a grind of pepper, and the cognac.
Also add the diced bread, the remaining butter, the broth, the lemon juice, and the crushed garlic, and blend everything until you obtain a smooth mixture.
Place the pâté in a bowl, cover with plastic wrap, and leave in the refrigerator for 3 hours.
Toast the slices of bread and spread the pâté on top.
Pan
Blender
Italia, Toscana
| Energy (kcal) | 259.49 |
| Carbohydrates (g) | 17.88 |
| of which Sugars (g) | 7.86 |
| Fat (g) | 14.37 |
| of which Saturates (g) | 7.57 |
| Protein (g) | 13.05 |
| Fiber (g) | 5.56 |
| Sale (g) | 0.52 |
