Chicken Liver

This is your basic crostini, really, the Tuscan version of chopped liver. (Talking of which, if you want to be rakishly cross-cultural, I suppose you could, as the malapropism of a friend’s Yiddish-speaking uncle has it, throw kasha to the winds and smear this stuff on toasted bagels instead.)

Use whatever grapey alcohol you want: vin santo, Marsala, muscat, white wine, vermouth or sherry. I’ve specified Marsala because it’s what I keep nearest to me by the stove; I suspect a