Crispy Crostini with Chicken Liver Pâté
Golden toasted bread topped with silky chicken liver pâté, pickled cucumbers, and a tangy chutney. A classic Italian aperitivo that feels fancy but takes just 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
- ½ lb chicken livers
- 1 small loaf baguette or Italian bread
- ½ cup pickled cucumbers or gherkins
- ¼ cup chutney (mango or fig preferred)
- 3 tbsp butter
- 2 sprigs fresh sage or rosemary (optional)
Instructions
- 1
Slice the baguette into 1/4-inch-thick rounds. Heat 1 tbsp butter in a skillet over medium-high heat.
- 2
Toast bread slices 90 seconds per side until golden and crispy. Transfer to a plate.
- 3
Add remaining 2 tbsp butter and sage to the same skillet. Add chicken livers, season with salt and pepper.
- 4
Cook livers 3–4 minutes over medium heat, turning gently. Centers should still feel slightly soft when pressed.
- 5
Transfer livers to a bowl. Mash with a fork until creamy, then spread onto each warm toast slice.
- 6
Top each crostini with a pickled cucumber slice and a small dollop of chutney. Serve immediately.
Tools you’ll need
- sharp bread knife
- 12-inch skillet
- wooden spoon
- fork
- small plate
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