Heat 60 ml (4 tbsp) oil in heavy large skillet over medium heat. Add onion and garlic. Sauté until onion is tender but not brown, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of the liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.

Transfer mixture to processor and process just until livers are coarsely puréed. Mix in lemon peel. Season paté to taste with salt and pepper.

To make crostini, preheat oven to 175º C (350º F). Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 45 ml (3 tbsp) oil. Bake until crisp and golden, about 7 minutes. Cool crostini to room temperature and spread paté over toasted rounds. Arrange rounds on platter.