Step 1

In a skillet over medium heat, heat the butter until sizzling, then add the livers, and cook the liver until it is no longer pink, about 3 minutes.

Step 2

Remove the liver to a plate.

Step 3

Add the onion, garlic, thyme, and rosemary to the skillet, and cook, stirring often until the onions are very soft and just beginning to brown, about 5 minutes.

Step 4

Add the anchovy, capers, salt and pepper to the skillet.

Step 5

Return the liver to the pan and add the Vin Santo.

Step 6

Cook until the liquid has reduced by half, then discard the herb sprigs, about 5 minutes.

Step 7

Place the mixture in a food processor or blender along with the cream, and process until smooth.

Step 8

Taste and adjust seasonings as needed.

Step 9

Toast the baguette slices on both sides under a broiler then arrange on a platter.

Step 10

Spread the pate generously on each toast slice, then add a dab of the fig jam.

Step 11

Sprinkle the tray with fresh thyme leaves and enjoy!