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Tuscan toasts spread with rich chicken liver pâté are the classic antipasto of every trattoria. This high protein mediterranean appetizer made with chicken liver is a family dinner tradition.
Rinse the chicken livers, pat them dry, and trim away any sinew or green parts for even cooking and clean flavor.
Heat olive oil and butter over medium heat in a large skillet. When butter melts, add finely diced onion and cook for 3–4 minutes until softened but not browned.
Add minced garlic and fresh sage leaves. Stir for 30 seconds, letting the aroma bloom, then increase heat to medium-high and add the chicken livers.
Sauté the livers for 3–4 minutes, flipping occasionally. Add the white wine and let it evaporate, then pour in milk and cook for another 5 minutes until livers are lightly firm but still moist inside.
Remove from heat, season with sea salt and black pepper, discard sage leaves, and transfer mixture to a food processor. Pulse to a coarse spread or blend until smooth, depending on texture preference.
Toast bread slices under a broiler or on a grill until golden and crisp. Spread warm liver pâté thickly on each toast slice. Serve immediately while warm.
