Crostini alla Toscana

• 4 large slices Tuscan-style bread
• 120 g chicken livers (plus some hearts if available), trimmed well
• good ol

To prepare the livers, heat a little olive oil in a medium frying pan over a medium heat. Add the onion and sweat for 2–3 minutes until translucent. Add the livers and continue to cook for 15–20 minutes, stirring occasionally. Add the Vin Santo and vinegar and some salt and pepper, then give a brief boil over a high heat. Set aside to cool. Mash with a fork, add a little more oil, transfer to a