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French

Chicken Liver Pâté Crostini

Silky chicken liver pâté on toasts with cornichons and Dijon

crostiniHardFrench
Prep30 minCook15 minTotal45 minServes24Tempcold
✓ gluten-free
⚠ Contains: 🌾 Gluten, 🥛 Dairy
Recipe
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
Make Ahead

Pâté improves over 2-3 days. Make up to 1 week ahead. Keeps refrigerated.

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

Livers must be pink in the center or pâté will be grainy. The cognac flambe is optional but adds depth. Straining is extra work but worth it for silky texture. Cover surface with plastic wrap to prevent discoloration. Bring to cool room temperature for best spreadability.

History & Origin

Chicken liver pâté is a bistro classic that became standard at American cocktail parties among those who appreciated French cuisine. The combination with cornichons and mustard is traditional, the acidity cutting through the richness of the liver.

Cocktail Pairings
Pairs Well With
red-winebourboncognacchampagne
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French◆Hard