Crostini alla fiorentina

1. Saute chicken livers over medium heat in equal amounts of butter and olive oil.
2. Chop well, mix with capers and finely chopped anchovies.
3. Season with a little salt and pepper.
4. Return to the pan and stir in a little broth.
5. Puree everything until the consistency of a thick paste.
6. Serve warm or at room temperature on fresh bread.
7. Sprinkle with chopped parsley