Bread with Liver Pate
Elevate your appetizer game with this refined yet approachable recipe for Bread with Liver Pate—an indulgent treat perfect for any occasion. Featuring tender chicken livers sautéed with onion, garlic, and thyme, this rich pate is blended to velvety perfection with butter, cream, and a splash of cognac for a hint of sophistication. Flambéing the brandy adds depth of flavor while creating a show-stopping moment in the kitchen. Served atop slices of rustic bread, toasted until crisp and golden, this dish is beautifully finished with a sprinkle of fresh parsley for an herby, vibrant garnish. Ideal for dinner parties, holiday gatherings, or an elevated snack, this recipe promises to impress while remaining surprisingly simple to create. Keywords: liver pate recipe, chicken liver pate, toasted bread with pate, gourmet appetizers, easy party recipes.
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Recipe Information
Ingredients
- 400 grams Chicken livers
- 150 grams Unsalted butter
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 ml Heavy cream
- 50 ml Cognac or brandy
- 1 sliced Rustic bread loaf
- 1 tablespoon Olive oil
- 2 tablespoons, finely chopped Parsley
Instructions
Clean the chicken livers by removing any sinew and cutting them into equal pieces.
In a large skillet over medium heat, melt 50 grams of the butter.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and fresh thyme leaves, cook for another minute.
Add the chicken livers to the skillet. Season with salt and black pepper.
Cook the livers for 6-8 minutes, flipping occasionally, until they are browned but still slightly pink inside.
Pour in the cognac or brandy, allowing it to warm slightly, then ignite with a long match to flambé. Shake the pan to mix until the flames subside.
Remove the skillet from the heat and let it cool slightly.
Transfer the liver mixture to a food processor, adding the remaining butter and the heavy cream.
Process until smooth and creamy, stopping to scrape down the sides if necessary.
Taste and adjust seasoning with more salt or pepper if desired. Transfer the pate into ramekins or a serving dish.
Cover and refrigerate for at least 2 hours or until firm.
Preheat your oven to 180°C (350°F).
Arrange the bread slices on a baking sheet. Lightly brush with olive oil.
Toast the bread in the oven for about 10 minutes or until golden and crisp.
Spread a generous amount of liver pate onto each slice of toast.
Garnish with a sprinkle of chopped parsley before serving.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
