Ingredients

• 3 tablespoons softened butter, or as needed
• 8 slices bread
• 1/4 cup butter
• 1 pound fresh chicken livers, halved
• 2 slices prosciutto, diced
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Marsala wine
• 1 tablespoon butter

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Instructions

1. Heat a large skillet over medium heat.
2. Spread softened butter evenly over both sides of each bread slice.
3. Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.
4. Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes.
5. Remove chicken liver mixture from the skillet.
6. Top each bread triangle with a portion of the chicken liver mixture.
7. Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes.
8. Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.