This is a traditional Italian starter that is, essentially, liver pate served on toasted rustic bread. This is a nice recipe for parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted baguette or ciabatta.
I loved this recipe. The only reason that I am rating this a 3 star instead of a 5 star recipe is that the ingredient list did not specify any butter nor any amount of butter. The only mention of butter was in the instructions where it said to add the butter and the capers and remaining parsley. I had to review lots of recipes to try to decide how much butter that I should add. I finally added about 3 ounces. Next time I would also add more capers but that is a personal preference. - 08 Aug 2012
I toasted thin baquette slices sprinkled with olive oil and served the spread on the side...this was one of the favorite apps on the Christmas Eve Gathering table...didn't change a thing and won't change a thing the next time I make it...since it is an appetizer spread the serving size is a little funky because you only use a bit on each crostini...definately serves more than 4 as an appetizer...Thanks for a very lovely, upscale recipe... - 29 Dec 2008 (Review from Allrecipes US | Canada)
The only thing we changed was that we only used pork liver because that is what we had. This needed a lot more onions. Maybe we have just lost our pallet for liver. - 30 Dec 2012 (Review from Allrecipes US | Canada)