When our good friend Giancarlo Barbafieri’s cook, Daniela, kills a chicken they keep the liver in the freezer. When she has collected enough chicken livers she makes this pâté. This crostini con patè is made differently all over Tuscany. In my husband Giancarlo’s area, the crostini are called crostini neri, meaning ‘little black toasts’, and Vin Santo is added instead of white wine for a sweet touch. Some people add anchovies and leave out the salt; others hand chop the livers with the capers for a coarse finish (you can pulse them in a food processor if you wish). Daniela showed me a trick to soften the bread a little: she dipped each crostini in stock before topping it with pâté. A little fresh sage on top was a lovely addition by our son, Giorgio.