Easy and mouth watering chicken liver spread or crostini is a classic recipe from Tuscany.

Trim the chicken liver of any sinew. Heat the olive oil in a frying pan and gently cook the onion for 2 minutes until soft. Push the onion to the side, increase the heat and add the livers. Cook until lightly brown on both sides, add the garlic and sage and cook for 1 minute. Add the Marsala and cook until liquid is reduced. Season well to taste. Transfer to a food processor and blend with the mascarpone. Serve immediately or chilled on crostinis.

Note: Unlike some dishes, which are only served in certain seasons, crostini are good the year round. You may wish to make just one kind, or several so your guests can choose what they prefer. What to serve with this plate? Either a robust white, for example Vernaccia di San Gimignano, or a zesty red wine or a Chianti Classico d'Annata would be perfect.

Aldo Santini is fun to read; he begins his discussion of crostini in La Cucina Maremmana by observing that he had no intention of mentioning them, since those living in the poorest part of Tuscany were lucky to have anything to eat, much less appetizers. However, wherever he went as he researched the book they appeared and he concluded with the observation that they're rather like the teenage majorettes who lead the bands in Italian small town parades, not seductive, but guaranteed to bring a smile.

What are they? Thin slices of lightly toasted bread, with a variety of toppings, generally pâtés moist enough to be easily spread able. The topping should be spread about a quarter-inch thick.

In addition to bread, you can also use polenta squares, cut to the same size and fried for a few minutes, or until crisp and golden, in hot oil. They're especially good with mushroom sauce, but are also quite nice with the most traditional crostino spread, which is made with chicken livers and sage.

Unlike some dishes, which are only served in certain seasons, crostini are good year round. You may wish to make just one kind, or several so your guests can choose what they prefer. What to serve with them? Either a robust white, for example Vernaccia di San Gimignano, or a zesty red wine a Chianti Classico d'annata would be perfect.