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.

Dish Type:

Appetizer, Meat and Seafood, Nut Free


All Year

Prep Time:

30 min




  • 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

Products used: Cinnamon Pear Balsamic Vinegar , ,


  • 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.