Method:

Prepare the Chicken Livers: Clean the chicken livers by removing any bits of fat or green areas. Dry them well before chopping into pieces.

Cook the Livers: Heat 1 tbsp of olive oil in a frying pan. Add the livers, capers, anchovies, garlic, parsley, and sage. Cook for about 5 minutes, ensuring the livers are just cooked through. Remove from heat and set aside to cool slightly.

Make the Pâté: Transfer the cooled liver mixture to a food processor. Add the Vin Santo and blend until smooth.

Finish the Pâté: Return the pâté to the pan and add butter. Stir constantly for about 3 minutes until the butter has melted and the pâté becomes smooth and creamy.

Prepare the Crostini: Cut thick slices of crusty bread and drizzle with olive oil. Toast the bread slices in a hot griddle pan until charred on both sides.

Assemble the Crostini: Spread the chicken liver pâté generously on each toasted slice of bread. Serve immediately and enjoy!

Variations and Substitutions:

Vegetarian Version: For a vegetarian twist, use sautéed mushrooms, walnuts, and herbs instead of chicken livers to create a rich, earthy spread.

Gluten-Free Version: Use gluten-free bread to accommodate dietary restrictions.

Dairy-Free: You can replace butter with olive oil or coconut oil for a dairy-free alternative.

Tips:

If you want to prepare this in advance, make the pâté a day ahead and refrigerate it. The flavors will deepen overnight.

For an extra touch, top the crostini with a drizzle of balsamic vinegar or a few thin slices of prosciutto.