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Bruschetta o Crostini col Vin Santo

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Often used interchangeably, crostini refer to the small, thin toasted Italian breads that are brushed with olive oil, while the larger bruschetta may be rubbed with garlic and grilled. However you serve them, this sausage and chicken liver topping with vin santo is delicious.

At a glance

Prep
Bake
Total
Yield
6 to 10 servings
Nutrition information

Ingredients

Choose your measure:

  • 2 to 3 tablespoons olive oil
  • a sprig of rosemary, minced if fresh, crumbled if dry
  • 3 cloves garlic, minced
  • 1/2 cup minced onion
  • 1 link (3 to 4 ounces) hot Italian sausage
  • 1 link (3 to 4 ounces) sweet Italian sausage
  • 10 ounces chicken livers
  • 1/3 cup vin santo or dry sherry
  • 1 baguette, made from our Classic Baguettes recipe or store-bought

Instructions

  1. In a large skillet, heat the olive oil. Add the rosemary, garlic and onion and slowly sauté, "sweating" the mixture until the onion is half limp.
  2. Transfer the onion mixture to a small dish.
  3. Remove the sausage from its casing, and put it in the pan. Chop it up roughly and cook it for a couple of minutes over medium heat.
  4. Rinse the chicken livers quickly under cold water, and add them to the pan.
  5. Cook until the sausage has begun to brown and the liver is cooked through (it's OK if it's still slightly pink in the middle).
  6. Return the onion mixture to the pan, pour in the vin santo, and cook until any brown bits on the bottom of the pan have been loosened and incorporated into the mixture, and the vin santo has been reduced by about half.
  7. Place this mixture into a blender or food processor and blend until it's a rough but homogeneous texture. You don't want it puréed. Cover and chill.
  8. To make the crostini: Preheat the oven to 350°F.
  9. Slice the baguette in slices about 3/4" thick, and toast them on a baking sheet until each side is slightly browned but the center is still soft.
  10. To serve, scoop a good spoonful of topping onto the toast.
  11. Store the baguettes, well-wrapped, at room temperature for up to 3 days. Store the topping, covered, in the fridge for up to a week.

Nutrition Information

  • Serving Size 153g
  • Servings Per Batch 6 servings
Amount Per Serving:
  • Calories 340 cal
  • Calories from Fat
  • Total Fat 16g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 319mg
  • Sodium 647mg
  • Total Carbohydrate 23g
  • Dietary Fiber 2g
  • Sugars 5g
  • Protein 21g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.