Crostini Toscani with chicken liver pâté is a warm and hearty starter. I suggest you serve your guests these tasty crostini, along with a very good glass of Chianti Classico, in front of a blazing log fire. Following some effusive conversation, move everyone to the dining table.

Chop the livers to a minced consistency (a mezzaluna is good for this).

Heat the olive oil in a large pan over a medium heat. Sauté the shallots for 5 minutes, until they are soft and translucent. Add the anchovies, if using, and mash them with a wooden spoon until they dissolve into the oil. Add the bay leaves and capers, if using, followed by the minced chicken livers. Stir and heat through until the meat takes on a deep pink colour.

Pour in the vin santo and increase the heat momentarily to cook off the alcohol. Return to a medium heat, cover and cook for 10 minutes. Season with salt and pepper to taste.

Remove the bay leaves, then remove the pan from the heat and leave to rest.

Cut the bread into 12 slices and toast it lightly. Spread some pâté on each slice of bread or place in small ramekins to let your guests serve themselves. Place on a serving dish and drizzle with a little oil.