b'Antipasto Toscano300g chicken livers Tuscan Liver Crostini - 1 heaped tsp capers Crostini di fegatini Toscani 4 anchovy fillets Clean, trim and devein the chicken livers and chop roughly.1 clove garlic, minced Wash the salted capers with cold water and then 1 large handful parsley,leave them 15 minutes in a bowl with cold water. Pat finely chopped dry and set aside.8 sage leaves, finelyChop the onion finely.chopped In a pan, add the olive oil, onion and sage leaves. 1 tbsp olive oil When the onion is translucent add the chicken livers, stir and allow to brown on all sides, approximately 1 tbsp vin santo (or4 minutes. Add the capers and the Vin Santo and marsala or sherry) stir to mix well. Simmer on low temperature for 100g butter approximately 10 minutes.Remove from the heat, discard the sage leaves and process with a stick blender.Season with salt and pepper.Cut Italian bread in slices, lightly toast them and spread the liver pt on the toasts and serve immediately.Note: The liver pt can be made well in advance - just toast the bread when serving it.In Tuscany, the traditional pt made in the countryside is chopped by hand with a knife so its more granulated. I blend it to get a smoother paste because I like it better this way. If you want a softer and more smooth paste, add 1 tbsp of soft butter when processing the pt and blend it for longer.60'