Finely chop the carrots, celery, and onion.

Add the chopped vegetables to a nonstick skillet with olive oil. When they start to sizzle, add the chicken livers, cut into pieces.

Cook over very low heat until fully cooked, stirring occasionally.

Preheat the oven and prepare slices of bread for the crostini.

When the mixture in the skillet is ready, deglaze with white wine and let it cool.

Toast the bread in the oven until golden brown.

Spread the mixture on the toasted bread and enjoy!