Crostini Toscani (liver crostini)

Tuscan cordiality: wine and food in perfect harmony

Wine with food means enjoying classics such as Crostini Toscani together with the perfect wine accompaniment. The famous liver crostini are an appetizer that captures the flavours of Tuscany on toasted bread: Fine chicken liver is blended with onion, herbs, capers and anchovies to create a wonderfully spicy cream and served lukewarm on crusty white bread. Wine and food merge here to create a world of experience consisting of hearty umami, delicate sweetness, spicy depth and a slightly mineral freshness – carried by the typical bread aroma and fine herbal notes. The Crostini Toscani are not only a tribute to Tuscan country cooking, but also a culinary prelude that gives every wine evening an expressive start.

Ideal wine accompaniment: Rosso di Montalcino DOC (Tuscany, Italy)

A Rosso di Montalcino DOC from Tuscany is the ideal wine for Crostini Toscani. Its typical Sangiovese aromas of ripe cherry, red plum and Mediterranean herbs meet the spicy, slightly ferrous note of chicken liver and take away any heaviness. On the palate, the Rosso impresses with fresh, invigorating acidity, harmoniously embedded tannins and a dry, delicately spicy finish. This characteristic ensures a perfect balance between bread, pâté and wine: the freshness of the Rosso enhances the herbal and spicy accents, subtly framing the nuances of cappuccino, bay leaf and delicate umami. The fine minerality of the Montalcino soil leaves an elegant finish – a lively prelude to any Tuscan meal.

Further wine recommendations for this dish

Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico DOCG forms a real dream team with Crostini Toscani. The ruby red wine impresses with aromas of sour cherry, violets, tobacco and herbs. The relatively strong acidity brings freshness, while velvety tannins ensure a balanced, structured mouthfeel. The characteristic spiciness of Chianti underlines the herbal facets of the pâté. The notes of leather and cherry harmonize perfectly with the rustic liver cream and the slight sweetness of the onion. While the medium body gives the dish stability, the wine is not too heavy and gives the crostino enough room to develop. The result is a pairing that combines down-to-earthness and elegance in balance – ideal for an authentic Tuscan evening.

Morellino di Scansano DOCG (Tuscany, Italy)
Morellino di Scansano from the Maremma region is characterized by strong fruit, deep spice and a subtle herbal note. Its juicy cherry note, combined with a fine bitter almond and nuances of leather, goes perfectly with the smoky and rustic spice of the liver pâté. The wine’s smooth texture and medium acidity balance the rich, creamy pâté perfectly, while the light tannins provide a clear finish on the palate. The fruitiness supports the heart note of the crostini and the animating freshness gives the dish lightness – a harmonious guest appearance of typical Tuscan culinary culture.

Barbera d’Alba DOC (Piedmont, Italy)
Barbera d’Alba brings intense aromas of sour cherry, blackberry and a hint of clove to the glass. The pronounced, fresh acidity provides an exciting contrast to the rich liver cream and cleanses the palate after every bite. The silky tannins keep the wine soft and accessible; the fruity elegance adds a bright accent to the earthy notes of the pâté. A hint of violet on the finish intensifies the subtle interplay with bread, butter and liver, creating a lingering, harmonious aftertaste. Barbera thus becomes a companion with a strong character, combining the Italian aperitif tradition with modern indulgence.

Pinot Noir QbA (Baden, Germany)
A Baden Pinot Noir focuses on delicate aromas of raspberry, wild strawberry and fine herbal accents that lend lightness to the delicate, rustic taste of liver cream. With its invigorating acidity and pleasant, silky tannins, it brings freshness and elegance to the pairing, while the fruit and delicate toasted aromas go perfectly with toasted bread. The depth offered by the liver pâté is charmingly complemented by the complexity and understatement of the Pinot Noir from Baden. The pairing is a charming start to an expressive menu that prepares the palate in the most pleasant way.

Tempranillo Crianza (Rioja DOCa, Spain)
A Tempranillo Crianza from Rioja enriches the aperitif experience with dark fruit, vanilla, tobacco and fine leather notes. It is soft on the palate, but with a clear structure, making it a reliable companion for the delicately aromatic, creamy liver pâté. The freshness and moderate spiciness of the Tempranillo emphasize the natural aromas of herbs and anchovies in the pâté. Delicate toasted flavors of the toast slice are caressed by the wood notes of the wine, while the velvety texture and acidity balance the palate. The result is a pairing that combines Mediterranean character and international wine enjoyment – for lovers of exceptional moments of pleasure.

The recipe: