Tuscan Chicken Liver Crostini Crostini di Fegatini

Ingredients

• 1 medium onion, chopped finely
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 anchovy filets, drained of oil
• 5 capers, rinsed and pat dry
• 1 pound (500 grams) of chicken livers, and the odd heart or few if you have them
• 1/2 cup 125 milliliters vin santo (or sweet Marsala)
• salt and pepper
• 1 1 baguette or country loaf, sliced and dried out in the oven

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