Wash the chicken livers well. Chop the onion and brown it in a pan with 20 g of Olio Extravergine d’Oliva Toscano IGP. Cut the chicken livers into small pieces and add them to the onion with the sage. Cook for a few minutes over high heat and then sprinkle with vin santo, letting it evaporate. Add the chicken stock and cook for about 30 minutes over low heat. Season with salt and pepper. Now, toast the bread. Once ready, put the livers with the sauce, the capers, and the remaining Olio Extravergine d’Oliva Toscano IGP in the mixer. Blend until the consistency is compact and smooth. Spread on the bread slices and serve hot.