Chicken Liver Pâté Crostini

Chicken Liver Pâté Crostini

Chef Dan Spitz brings us this recipe of chicken liver pâté served on a toasted baguette with Cinnamon Pear Balsamic soaked pistachios.

Products used: Cinnamon Pear Balsamic Vinegar, ,


1 raw Chicken Liver, cleaned and checked for blemishes
3 Shallots, chopped fine
1 tsp finely chopped Thyme
1 oz Cognac
2 Tbsp SOOC Extra Virgin Olive Oil
3 Tbsp melted, unsalted Butter
3 oz Heavy Cream
A few shaves of Nutmeg
Salt and pepper
1 Baguette, sliced on the bias and toasted
SOOC Cinnamon Pear Balsamic
Optional garnishes


Place Extra Virgin Olive Oil in a heavy bottomed sauté pan. Add livers, shallots, salt, and pepper. Cook over medium high heat until livers are rosy in the center. Add cognac until alcohol burns out.

Pour into a blender with heavy cream and nutmeg. Blend while slowly adding melted butter until emulsified. Remove from heat and push through a fine sieve. Add salt to taste.

Cover the pâté tight with wax paper until ready to serve. Spread on crostini and drizzle with the Cinnamon Pear Balsamic. Garnish with finely chopped greens, pistachios, or dried fruit.