Crostini alla Tuscana

Ingredients for 12 servings:

• 200 g black olives, pitted
• 1 tbsp capers
• 1 tsp fennel seeds, crushed in a mortar
• 1 tbsp lemon juice
• 2 tbsp olive oil, best quality
• 3 anchovy fillets
• ½ Peperoncini, dried, pitted, chopped
• salt and pepper
• 150 g chicken liver(s), cleaned
• 1 shallot(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 stalk(s) celery, peeled, very finely chopped
• 1 tbsp capers
• 1 bunch parsley, finely chopped
• 2 tbsp olive oil, best quality
• 1 tsp lemon peel, untreated, grated
• 50 ml wine (Vin Santo) or
• 100 ml white wine, Vin Santo is better
• salt and pepper
• 250 g porcini mushrooms, fresh or
• Mushrooms if you can’t get porcini mushrooms
• 25 g porcini mushrooms, dried, soaked for 1 hour
• 1 jar water for soaking
• 1 shallot(s), finely chopped
• 1 garlic clove(s), finely chopped
• 15 leaves of sage, finely chopped or
• Parsley
• 4 tbsp olive oil, best quality
• salt and pepper
• 36 slice(s) Ciabatta , or
• White bread, unsalted Tuscan, small thin slices

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the olive paste, combine the pitted olives, rinsed, dried, and chopped anchovies with the capers, fennel seeds, and olive oil in a blender. Season the paste with lemon juice, salt, and pepper, and set aside. For the liver paste, fry the chicken livers with the shallot, garlic, celery, and parsley in oil for about 2 minutes on each side. Season with salt and pepper. Deglaze with the Vin Santo and simmer for another 5 minutes, until all the liquid has evaporated. Add the capers and lemon zest and puree in a blender; set aside. For the mushroom paste, thinly slice the porcini mushrooms and fry in oil with the shallot and garlic for 10 minutes. After 7 minutes, add the soaked mushrooms, squeezed out the excess water, and the sage or the same amount of parsley. Season with salt and pepper, and simmer until all the moisture has evaporated. Blend the mixture in a blender and set aside. Toast the slices of ciabatta or white bread in a preheated oven at 250°C for 4-5 minutes, spread with the toppings, and serve immediately. If you have unsalted Tuscan white bread, which pairs well with the toppings, season the toppings a little more with salt. Each person receives one crostino of each type as an antipasti, appetizer, or Italian-style amuse-bouche.