Toasted bread topped with chicken liver pâté

Method

1. Heat the oil in a medium, non-stick frying pan over a low heat. Add the onion and roughly chopped sage. Cook for around 10 minutes or until the onion is soft. Meanwhile, prepare the chicken livers by removing the tough connective tissue. Add the livers and seasoning and stir until they are browned all over. Pour in the wine or Vin Santo and continue to cook for 15–20 minutes until the liquid has reduced by half and the livers are cooked through.
2. Put the mixture into a food processor with the capers and blend to a rough or smooth consistency, depending on how you like it. Taste and season again as necessary.
3. To serve, make the crostini: preheat the oven to 180°C. Cut the bread into 1.5 cm- thick slices and lay them on a baking tray. Bake in the oven for around 5 minutes until lightly golden brown and crisp. Cut the bread into canape-sized pieces and dip one side of each piece briefly into a saucer of stock, then top with the pâté. (The bread shouldn’t become soggy – the stock just softens it a little as often slightly stale bread is used.) Scatter over the finely chopped sage (if using) and serve straight away.