Tuscan Crostini Neri — Chicken Liver Pâté on Toasted Rounds

Preheat the oven to 375 degrees F. Arrange the bread slices on a sheet pan in a single layer and brush both sides lightly with olive oil. Bake for 8-10 minutes, turning once, until golden and crisp. Set aside.

Season the chicken livers generously with salt and pepper. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter foams. Add the livers in a single layer and sear without moving for 2 minutes until a deep brown crust forms on the bottom.

Flip the livers and cook for another 2 minutes. They should be browned outside but still slightly pink in the center. Transfer to a cutting board.

Reduce the heat to medium. In the same skillet, add 1 tablespoon of butter and the shallot. Cook until softened, about 2 minutes. Add the garlic, sage leaves, and anchovies, stirring until the anchovies dissolve into the butter, about 1 minute.

Pour in the Marsala wine and scrape up all the browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes. Remove from heat and discard the sage leaves.

Roughly chop the seared livers and add them back to the skillet along with the capers and lemon juice. Using two forks or a potato masher, mash everything together into a coarse, spreadable paste. For a smoother texture, pulse briefly in a food processor. Stir in the remaining 1 tablespoon of butter while the mixture is still warm until melted and incorporated.

Taste and adjust seasoning. Spread a generous spoonful of the pâté onto each crostino, drizzle with your best olive oil, and serve warm or at room temperature.