Bruschetta with Tuscan Bread, Chicken Livers, Apricots and Hazelnuts

Method

1. Take two thick slices of Tuscan salt-less bread (pane toscano).
2. Lightly slice the chicken livers (fegatini) to prepare them.
3. In a pan, heat olive oil and add two cloves of garlic and a little chopped sage.
4. Add anchovies and capers to taste.
5. Add the chicken livers and sauté until they begin to stick to the pan.
6. Deglaze with a splash of Vin Santo and let it evaporate.
7. Season with a grating of black pepper and a pinch of salt.
8. Add the dried apricots that have been rehydrated in Vin Santo for 24 hours, coarsely chopped.
9. Add the toasted, peeled hazelnuts, coarsely chopped.
10. Turn off the heat and pass the mixture through a food mill (or blend) to obtain a creamy sauce, removing the tough parts of the liver.
11. Finish the sauce with a drizzle of good olive oil and another tiny splash of Vin Santo. Let it rest briefly.
12. To serve: spread the liver sauce on the bread slices, top with the rehydrated apricots, sprinkle with hazelnuts, and add a drizzle of olive oil.