Crostini are always present in a classic Tuscan antipasto and they come in many shapes and forms, but the classic toppings (and the most popular) are the crostini di fegatini (which you find closer to Florence and are also called crostini neri, crostini toscani, ‘black crostini’ and ‘Tuscan crostini’) and crostini Maremmani, which are a Maremman relative of the Florentine ones.
While the classic crostini di fegatini are topped with a smooth pâté of chicken liver, the topping for Maremman crostini is essentially a ragu, a mixture of minced (ground) beef and chicken liver, with the addition of anchovies and capers for some punchy savouriness. It’s an excellent antipasto for a large party or gathering, as the topping can be prepared in advance. And for those who aren’t keen on the richness of the pure chicken liver in classic crostini toscani, this is a delicious alternative.
Crostini are great as finger food, so use small, easy-to-hold, easy-to-bite slices of bread. Serve them on a large platter along with some slices of prosciutto and wedges of pecorino cheese for antipasto.