Crostini with three different toppings

Ingredients

• 200 gsmoked cod roe
• 2 tbspcrème fraîche, 38% fat
• 3 tbspfinely chopped chives
• ½lemon
• to tastefreshly ground black pepper
• 6 slicesfilone or ciabatta bread
• 300 gchicken livers
• 75 gbutter
• 1 tbspolive oil
• 1 clovegarlic, chopped
• 1 tbspfresh sage, chopped
• 3 tbspcognac
• 100 mlChianti red wine
• 1 tbspbutter
• 2anchovies, chopped
• 1 tbspcapers
• 2 tbspbutter
• 6 large leavesfresh sage
• 6 slicesciabatta bread
• 100 ggoat’s cheese
• 6 sliceswheat bread
• 1 tbsphoney
• 2 tbspolive oil
• 1 tsplemon thyme, chopped
• 1Pigeon apple
• 6 tbspfresh kale, chopped
• 1 tbsphazelnut oil

Instructions

1. 1

   Mix the roe

   Split the cod roe and scrape it away from its membranes into a bowl. Stir in the crème fraîche, chives and a few drops of lemon juice, then season with freshly ground black pepper.

2. 2

   Toast the bread

   Grill or toast the 6 slices of filone or ciabatta on both sides. Spread with the cod roe cream and garnish with chives.

3. 3

   Prepare the livers

   Trim away any membranes and sinews from the chicken livers, then chop them finely.

4. 4

   Cook the livers

   Melt the 75 g butter in a frying pan with the olive oil. Gently sauté the garlic and chopped sage, taking care not to let the garlic burn. Add the livers and fry over high heat for 2–3 minutes, stirring the pan.

5. 5

   Add wine

   Pour in the cognac and let it evaporate. Add the Chianti a little at a time along with the 1 tbsp butter. Once the livers have absorbed all the wine, stir in the anchovies and capers.

6. 6

   Fry the sage

   Melt the 2 tbsp butter in another frying pan and fry the whole sage leaves until crisp on both sides. Transfer them to absorbent paper.

7. 7

   Top the bread

   Toast the 6 slices of ciabatta on one side. Spread the chicken liver mixture over the untoasted sides so the bread can soak up its juices.

8. 8

   Heat the oven

   Preheat the oven to 200°C.

9. 9

   Prepare the cheese

   Cut the goat’s cheese into slices about 2 cm thick. Cut the wheat bread into rounds to match the size of the cheese and drizzle with a little olive oil. Place a slice of cheese on each round, then drizzle with honey and olive oil and sprinkle with chopped lemon thyme.

10. 10

    Bake the crostini

    Arrange the bread rounds on baking paper and bake at 200°C for 6–8 minutes, until the cheese has softened and taken on some colour.

11. 11

    Finish with apple

    Dice the apple very finely, leaving the skin on. Mix it with the finely chopped kale and hazelnut oil. Just before serving, spoon a little of the apple and kale mixture over the warm goat’s cheese.

What are crostini?

Crostini are small slices of toasted bread with toppings, associated with Italian antipasti. This version pairs three contrasting toppings: a cool, tangy cod roe cream, savoury chicken liver and warm goat’s cheese with fresh apple and kale.

The range of textures makes the platter feel varied without changing the base: crisp bread supports creamy, rich or juicy toppings. The liver topping takes inspiration from Tuscan cooking, with Chianti, sage, anchovies and capers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1210 calories, 52g protein, 89g carbs, 71g fat.

The bread supplies most of the carbohydrates, while butter, olive oil, crème fraîche and goat’s cheese contribute much of the fat. Chicken livers, cod roe and goat’s cheese provide protein. Pair a portion with salad or crunchy vegetables for a fresher, more substantial plate.

Choosing the bread

For the roe, filone or ciabatta gives you a firm slice that can be toasted on both sides and spread easily. The recipe uses ciabatta for the liver topping and wheat bread for the cheese rounds, but sturdy slices are the main thing to look for.

Toast each type as directed rather than aiming for one uniform result: the liver topping goes on the untoasted side, while the cheese rounds bake in the oven.

Keep the roe cream fresh

Cod roe can have membranes that feel unpleasant in a smooth spread, so split it and scrape the roe free before mixing. Fold it together with the crème fraîche and chives, then add just a few drops of lemon juice.

Taste before adding pepper, since smoked roe can already be quite savoury. The recipe uses pepper for seasoning and does not call for added salt.

Cook the chicken livers gently

Trim away the membranes and sinews and chop the livers finely so the mixture spreads over the bread. Let the garlic and sage soften gently in the butter and oil; burnt garlic can turn the topping bitter.

The livers are fried over high heat for 2–3 minutes while being stirred. Add the wine a little at a time with the butter, allowing each addition to be absorbed before finishing with the anchovies and capers.

Look for soft, golden cheese

The goat’s cheese is ready after 6–8 minutes at 200°C, when it has softened and started to colour. Keep an eye on the bread rounds near the end, as their size and thickness can affect how quickly they toast.

Add the apple and kale mixture just before serving. This keeps the topping fresh against the warm, creamy cheese.

Serve as a mixed platter

Arrange the three kinds together so guests can choose between the cool roe topping, rich liver and warm cheese. The recipe makes six pieces of each type, so cut them into smaller bites if you are serving them alongside other appetisers.

Serve soon after assembling for the best contrast between crisp bread and soft toppings. A simple green salad or raw vegetables can round out the platter.

Recipe notes & tips

• Have the toppings ready before toasting the bread so you can assemble them promptly.
• Scrape the cod roe carefully from its membranes for a smoother cream.
• Keep the garlic moving in the pan and take it off the heat if it begins to colour too quickly.
• Add the Chianti gradually so the livers can absorb it as described.
• Cut the apple into very small pieces so it sits neatly on the cheese.
• Serve the goat’s cheese crostini soon after adding the apple and kale topping.

Variations

• Use lemon zest: add a little finely grated zest to the cod roe cream for a more pronounced citrus note.
• Swap the bread: use small slices of another sturdy loaf, keeping the toasting method for each topping.
• Adjust the herbs: use extra chives on the roe crostini if you want a greener finish.
• Change the apple: use another crisp apple in place of the Pigeon apple.
• Make smaller bites: cut the finished crostini into halves or quarters for a party platter.

Common mistakes to avoid

• Leaving membranes on the roe: scrape the roe free before mixing for a smoother spread.
• Burning the garlic: sauté it gently with the sage and stir as it cooks.
• Adding all the wine at once: pour it in gradually with the butter so it can be absorbed.
• Overbaking the cheese: check after 6 minutes and remove it once soft and lightly coloured.
• Topping the cheese too early: add the apple and kale just before serving to keep them fresh.

How to store

Store leftover toppings separately in covered containers in the fridge and use within 1–2 days. The assembled crostini are best eaten straight away; reheat the cheese topping on its bread in a 200°C oven until warm, then add the apple and kale mixture.

Frequently asked questions