Instructions: Clean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside.

Place butter in large saute pan over medium heat. Add shallot and bay leaves, and cook until shallot is translucent. Increase heat to high; add livers and capers, and cook until liver centers are pink, 3 to 4 minutes. Using a slotted spoon, transfer livers to a plate.

Reserving liquid in pan, add marsala wine. Using a wooden spoon, scrape up any brown bits. Reduce liquid by half, about 3 minutes. Remove bay leaves; transfer pan to a heat-proof surface to cool, about 1 hour.

Place livers and liquid in a food processor; puree until smooth. Transfer to a covered container; chill.

When ready to serve, brush bread slices with olive oil; toast. Garnish spread with additional capers and anchovy fillets; serve toasts on the side.

Serves 12 to 14.

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