Crostini al Ginepro e con burro di acciughe


Crostini are Italian canapes. They are very much a sign of hospitality in restaurants and homes, widely used with before dinner drinks and at the beginning of a buffet. Here, thin slices of rustic bread are presented with two spreads; liver paste cooked with juniper berries and anchovy butter.


Small thin slices of Tuscan or similar bread with crusts left on the bread


  • 1 lb. chicken livers
  • 2 cloves garlic, peeled
  • 4-6 sage leaves
  • 2 T. Olive Oil
  • 2 T. butter plus 4 T. butter
  • 6-8 juniper berries, lightly crushed or pinched in half
  • S & P
  • capers for garnish

Chop chicken livers coarsely. Melt olive oil and 2 T. butter in a sauté pan; add sage, garlic and livers. Sauté lightly for 5-8 min. adding the juniper berries and S & P to taste. Cook until the livers are firm but not dry. Remove from the heat. Chop fine and combine with the 4 T. butter or puree in a food processor with the additional butter. Adjust seasoning. Spread on the crostini, which may or may not have been toasted. Garnish with capers.

N.B. – this pate may be made several days in advance. Keep refrigerated. A tablespoon of cognac or brandy may be added to the mixture.


  • 12 T. butter
  • 2 small tins anchovies in oil, drained
  • capers for garnish

Mash anchovies and cream with butter until a homogenous paste is obtained. This is easily done in the food processor. Place in the refrigerator until firm. Spread on crostini, garnish with capers.

N.B. – this pate can be made several days in advance. Keep refrigerated.