Procedure:

In a nonstick pan, pour in the extra virgin olive oil and fry the shallots. Add the chicken livers, wine and rosemary. Cook for about 15 minutes. Add a bit 'of butter and close the fire. Put the mixture in a blender, add the capers and anchovies.

Now whisk everything until the mixture is creamy. A secret to making even more flavorful the bread is to toast it first, and then pass it in the broth. The crostini are ready to be served. They are good both hot and cold.

To pair with a red wine as Chianti.