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Toasted bread spread with rich chicken liver pâté is the quintessential Tuscan antipasto. A high protein mediterranean starter that's easy to prepare for family gatherings and dinner parties.
Clean the chicken livers, removing any sinew and soaking briefly in cold water; drain and pat dry.
Finely chop onion, carrot, and celery. Heat a large skillet over medium heat, adding olive oil and butter until butter gently foams.
Add the chopped vegetables and sage, sweating them for 6-8 minutes over medium-low heat until soft but not browned.
Increase heat to medium-high, add chicken livers and anchovies; sauté 3–4 minutes until livers lose raw color but are still pink inside.
Deglaze the pan with white wine, simmer for 2 minutes, then add capers and chicken stock. Cook uncovered on medium-low for 10 minutes, stirring occasionally.
Transfer mixture to a food processor and pulse until finely chopped but not totally smooth. Season to taste with salt and pepper.
Slice the bread and toast on both sides under a broiler or grill until crisp and golden. Rub toast lightly with a cut clove of garlic if desired.
Spread the warm chicken liver pâté generously on toasted bread. Serve immediately while the crostini are crisp.
