Tuscan Chicken Liver Crostini (Crostini Di Fegatini)

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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 Marsala)

salt and pepper

1 baguette or country loaf, sliced and dried out in the oven

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