Crostini with Chicken Liver Pâté
Silky chicken liver pâté with sage and brandy, spread on warm toasted bread. An elegant Italian antipasto that tastes restaurant-quality but comes together in under 30 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- ¾ lb chicken livers
- 1 loaf baguette
- 4 tbsp butter
- 1 medium shallot, minced
- 6 leaves fresh sage leaves
- 2 tbsp brandy or cognac
- 2 fillets anchovy fillets, minced
- 1 tbsp capers, drained and chopped
- ½ tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Pat chicken livers dry with paper towels. Remove any green spots and membranes with a knife.
- 2
Slice baguette into 0.5-inch-thick rounds. Arrange on a baking sheet.
- 3
Brush each baguette slice lightly with olive oil. Bake at 375°F until pale gold, ~8 minutes.
- 4
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Add shallot and sage.
- 5
Cook shallot until soft and fragrant, ~2 minutes. Stir often.
- 6
Add chicken livers. Sear without stirring for 2 minutes until edges brown. Flip and sear 1.5 minutes more.
- 7
Pour brandy over livers. Let bubble for 30 seconds, then stir to combine.
- 8
Transfer liver mixture to a food processor. Cool for 2 minutes.
- 9
Add remaining 3 tbsp butter, anchovy, capers, lemon juice, salt, and pepper.
- 10
Pulse until smooth and creamy, ~1 minute. Scrape sides as needed.
- 11
Spoon pâté generously onto each warm crostini. Serve immediately.
Tools you’ll need
- paper towels
- sharp knife
- baking sheet
- pastry brush
- 12-inch skillet
- wooden spoon
- food processor
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