Of all the myriad delicious antipasti you'll find in the restaurants of Florence, a platter of crostini di fegatini, chicken liver puree on toasted bread, is my favorite. You will often find them on a plate of 
crostini misti (mixed), where the toppings might include chopped tomatoes, eggplant, mushrooms, or cheese. But sometimes you can order a whole plate of just fegatini ones. Add a glass of Chianti and a salad of mixed greens for a perfect light lunch or supper.
And, they're easy to make at home when I'm dreaming of Italy....
CROSTINI DI FEGATINI
1 thin baguette, cut into slices
1/2 pound chicken livers
3 Tabelspoons olive oil
2 cloves garlic, crushed
4 Tablespoons of Marsala wine (or a bit more to taste)
5 or 6 small anchovy fillets*
Capers and tiny cornichons for garnish
Toast the bread slices in a 375 degree oven until golden, turning once to brown both sides. Fry the chicken livers gently in the olive oil with the garlic for about 5 minutes, until they are brown on the outside and still pink and juicy on the inside (do not overcook). Add to a food procesor with the rest of the ingredients (except the garnishes) and blend until smooth. Spread on the warm toasts, arrange on a platter with the capers and cornichon, and serve.
*Go ahead and add the anchovies even if you usually don't like them. You won't taste anything fishy, and they add a subtle flavor and just the right saltiness that make these crostini so scrumptious. If you simply MUST leave them out, be sure to add salt to taste.
Buon appetito!
