How to Make Elegant Crostini with Homemade Chicken Liver Pâté

Simple Summary

Crostini with Chicken Liver Pâté is a luxurious appetizer that combines smooth, rich pâté with crispy toasted bread, offering a perfect balance of textures and flavors.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 35 minutes
• Servings: 8-10 as an appetizer
• Difficulty: Intermediate

Ingredients

• 1 pound (450g) chicken livers, cleaned and trimmed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons (60g) unsalted butter
• 2 tablespoons brandy or cognac
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon ground allspice
• Salt and freshly ground black pepper to taste
• 1 baguette, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Optional garnish: fresh parsley or thyme sprigs

Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2. Add the minced garlic and cook for another minute until fragrant.

3. Increase the heat to medium-high and add the chicken livers. Cook for 3-4 minutes on each side until they are browned on the outside but still slightly pink in the center.

4. Add the brandy or cognac to the pan and let it simmer for 1 minute to cook off the alcohol.

5. Remove the pan from heat and let the mixture cool for about 5 minutes.

6. Transfer the liver mixture to a food processor. Add the remaining 2 tablespoons of butter, thyme leaves, allspice, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed.

7. Taste and adjust seasoning if necessary. Transfer the pâté to a serving bowl and cover with plastic wrap, pressing it directly onto the surface of the pâté. Refrigerate for at least 2 hours or overnight to allow flavors to meld.

8. When ready to serve, preheat your oven to 375°F (190°C).

9. Arrange the baguette slices on a baking sheet and brush lightly with olive oil.

10. Toast the bread in the oven for 5-7 minutes, or until golden brown and crispy.

11. Spread a generous amount of pâté on each crostini and garnish with fresh herbs if desired. Serve immediately.

Chef's Notes

• For a smoother pâté, pass the mixture through a fine-mesh sieve after processing.
• The pâté can be made up to 3 days in advance and stored in the refrigerator.
• For a richer flavor, you can add 2 tablespoons of heavy cream to the pâté mixture.
• If you prefer a non-alcoholic version, replace the brandy with chicken stock.
• Leftover pâté can be frozen for up to 1 month. Thaw in the refrigerator before serving.

Nutritional Info

Per serving (assuming 10 servings):

• Calories: Approximately 200
• Protein: 10g
• Fat: 12g (including healthy monounsaturated fats)
• Iron: 35% of daily value
• Vitamin A: 80% of daily value
• Vitamin B12: 170% of daily value

Note: Chicken liver is an excellent source of protein, iron, and B vitamins, particularly B12, which is essential for nerve function and the formation of red blood cells.

Serving Suggestions

• Serve the crostini as part of an appetizer platter alongside olives, cheese, and cured meats.
• Pair with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
• For a more substantial meal, serve with a mixed green salad dressed with a light vinaigrette.
• Garnish the platter with fresh fruit like figs or grapes for a beautiful contrast in color and flavor.
• For an extra touch of luxury, top each crostini with a small dollop of fig jam or caramelized onions before serving.