Chicken Liver Pâté Crostini

Ingredients

• 1 lbchicken livers(trimmed)
• 0.5 cupbutter(divided)
• 1 smallshallot(minced)
• 2 clovesgarlic(minced)
• 2 tbspcognac or brandy
• 0.25 cupheavy cream
• 0.5 tspfresh thyme leaves
• 1baguette(sliced and toasted)
• 0.5 cupcornichons(halved lengthwise)
• 2 tbspDijon mustard
• flaky sea salt

Instructions

1. Sauté shallot in 2 tablespoons butter until soft
2. Add garlic and cook 1 minute
3. Add livers and cook until browned outside but still pink inside, about 4 minutes
4. Add cognac and carefully ignite to burn off alcohol
5. Add thyme and season with salt and pepper
6. Transfer to food processor with remaining butter and cream
7. Process until very smooth
8. Press through fine sieve for silkiest texture
9. Pack into ramekin and chill at least 4 hours
10. Spread on toasts, top with cornichon half, dot with mustard, finish with flaky salt