Roman-Style Chopped Chicken Liver Crostini

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1 large baguette, sliced on the diagonal 1/4 inch thick

3 tablespoons extra-virgin olive oil, plus more for brushing

1/2 pound chicken livers, trimmed

Salt and freshly ground pepper

4 large sage leaves, chopped

2 medium shallots, very finely chopped

2 garlic cloves, minced

2 anchovy fillets, chopped

1/3 cup vin santo or dry Marsala

2 tablespoons drained capers, 1 tablespoon chopped

1 hard-cooked egg, coarsely grated

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