1.6K The origins “crostini” dates back to ancient times, when the dining table was not laid with single plates, but the food was served on large trays from which everyone would take what they desired and place it directly into their mouths, or if necessary placing it on a piece of bread.This use continued until the end of the XVII century: if you look at the paintings that represent the opulent banquets of the Renaissance, you will notice that the tables were very unrefined.The piece of bread gathered oils, sauces, various pieces of meat, becoming very tasty and flavoursome.These were the ancestors of our crostini; pieces of bread covered in a minced meat of humble parts of the animals.As the bread was usually quite hard (in fact it was made only two or three times a month), it was firstly used toasted and then soaked in broth or in wine to make it edible. For many years the chicken livers on toasted bread has been a “must” in the starters on nearly all Tuscany tables. They are prepared with many variations and it is very rare to taste two the same.Typical during all the festivities, this is my grandma’s version:CROSTINI NERI – THE RECIPEIngredients for 6 serves:500 grams of chicken liver6-7 sage leaves5-6 anchovy fillets1 tablespoon capersbutter½ glass of Vinsantovegetable stock250 g white breadsalt and pepperextra virgin olive oilClean the chicken livers by removing the long white strands and blood and rinse under running water until clear.Braise the chopped onion in some extra virgin olive oil and one teaspoon of butter. Add the sage leaves and the chicken livers and braise them until they are pink inside.Add one tablespoon of Vinsanto and when it has evaporated, add a bit of vegetable stock, salt and pepper.Simmer for at least 15 min.When cooked, add the anchovy fillets and capers , chop finely with a mixer.Taste and add salt and pepper and a splash of vinsanto if necessary.Roast small bread slices, spread the mixture and serve. Blog post by Gianna Strambi – Cooking On Holiday – Montescudaio – Tuscanywww.cookingonholiday.com; blog: http://ilfrigochesussurravaricette.blogspot.it/ More recipes and dishesIf you’re a food lover, be sure to keep reading for links below to other posts introducing you to the world famous Florentine T-bone steak and the wonderfully named ‘beans in the style of little birds.’Before you scroll down, click play on this quick 1 minute video from the Visit Tuscany YouTube Channel for everything you need to make Tuscan crostini neri. Try this classic appetizer for your family gatherings. Find Your Perfect Italian Holiday HomeIndulge in authentic crostini and other Italian dishes in the perfect Tuscan villa Explore our curated portfolio of spacious Italian villas, selected for their ease of accommodating extended families, weddings, corporate retreats and other private events. Or tell us about your ideal holiday. Request callback Popular villas in Italy Masseria il Trullino Puglia Casa Farfalla Eco-villa Tuscany Villa Giardini del Principe Sicily Masseria La Raganella Celeste Puglia Casa Olivi Marche Antica Masseria del Fano Puglia Villa Peduzzi Lake Como Lombardy - Lake Como Baita 1697 Piedmont Podere Vetrichina Tuscany Discover Our Tuscan Villa Collection Have we whetted your appetite for more delicious recipes from Italy and around the world? Check below for amazing dishes like Tuscan stuffed duck and Pappa al Pomodoro. Destination: ItalyDestinationsFood and DrinkRecipes Recipe of the Week – Tuscan Stuffed Duck Destination: ItalyDestinationsFood and DrinkOur PartnersRecipes Bistecca alla Fiorentina, and 4 other dishes you should eat in Tuscany. Our PartnersRecipes Home-made Ravioli: Ricotta and Spinach with Mint Pesto Destination: ItalyFood and DrinkRecipesTravel News From Puglia with love. Cooking On HolidayCrostini NeriGianna StrambiItalyPassepartout Homes.RecipesTuscany