Roman-Style Chopped Chicken Liver Crostini

Preheat the oven to 350°. Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet. Bake the crostini for 12 minutes, or until crisp and golden. Let cool.

In a large skillet, heat the 3 tablespoons of olive oil. Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute. Turn the livers. Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes. Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.

Transfer the liver mixture to a food processor and pulse until coarsely chopped. Scrape the chopped liver into a crock or serving bowl. Fold in the egg and season with salt and pepper. Sprinkle the chopped capers on top and serve at room temperature with the crostini.