Ingredients

Method

Start by cleaning the chicken livers, trimming away any sinew or fat.

Heat the olive oil in a frying pan over medium heat. Add the onions and garlic and saute until the onions are translucent.

Add the chicken livers to the pan and cook until they are browned on all sides.

Stir in the anchovy fillets, capers, and sage, cooking until the anchovies dissolve into the mixture.

Pour in the white wine, bring to a boil, and then reduce the heat to simmer. Allow to cook until most of the liquid has evaporated.

Remove from heat and let it cool slightly. Transfer the mixture to a food processor, seasoning with salt and pepper to taste, then process until smooth.

Preheat the grill or broiler to high heat.

Slice the baguette into thin slices and brush each slice lightly with olive oil.

Grill or broil the bread slices until they are crisp and golden brown, turning once to ensure even toasting.

Spread the chicken liver pate generously over each toasted bread slice.

Serve the crostini warm or at room temperature.