Tuscan Chicken Liver Crostini

Method

1. Clean the chicken livers thoroughly, removing any fat or hard parts.
2. In a pan, melt butter with a little oil, add the livers and brown them.
3. Deglaze with Marsala and add sage. Let the alcohol evaporate.
4. Once cooked, blend the livers (or chop with a knife). If needed, add a bit of broth to soften the mixture.
5. Return the mixture to the pan, cover with broth, and cook over medium-low heat for 10–15 minutes until the broth is absorbed.
6. Add the anchovies (they will melt with the heat) and a last drizzle of Marsala. Cook for at least 5 more minutes.
7. Off the heat, add a little more butter and, if desired, a little more Marsala. Mix well.
8. Pour into a bowl and let cool completely.
9. Meanwhile, slice the bread and toast it in the oven.
10. Spread the pâté onto the crostini and serve.