Crostini toscani

Finely dice the yellow onion, carrot, and celery stalk into a soffritto.

Heat extra-virgin olive oil in a heavy-bottomed pan over medium heat. Add the diced yellow onion, carrot, and celery stalk and sauté gently until softened, about 8-10 minutes.

Clean the chicken livers, removing any green or tough bits. Add the cleaned chicken livers to the pan and brown them on all sides for about 5-7 minutes.