Crostino Toscano (Tuscan style chicken liver)
Pascal came up with this simple yet perennial antipasto of crostino toscano. Also known as crostini neri, it is traditionally made from chicken livers (though the ante can be upped by switching in duck or rabbit liver). These crostini are a mainstay of Tuscan cuisine and it is hard to imagine any meal starting without them. They are at their best when paired with a relatively young Chianti Classico, in order to segue into bolder, bigger things both vinous and culinary.
