Chicken Liver Pâté Crostini
Chicken Liver Pâté Crostini
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Chicken Liver Pâté Crostini

25 MIN
15 MIN
4 appetizers






  1. In a large skillet over high heat, brown the chicken livers in 1 tbsp of the butter. Add the broth, Marsala, anchovies, green onion and capers. Bring to a boil and cook for about 2 minutes or until the livers are pink in the centre. With a slotted spoon, remove the livers and place in a food processor. Let the broth reduce until almost dry and pour over the livers.
  2. In the food processor, pulse the livers with the remaining butter (2 tbsp) for a few seconds at a time until coarse in texture but spreadable. Season with salt and pepper.


  1. In a small saucepan over medium-high heat, fry the capers in the oil for 1 minute or until they begin to burst. Add the rosemary and cook until the capers and rosemary are crisp. Drain, if desired.
  2. Serve the pâté at room temperature on toasted bread with the fried capers and rosemary.


If Marsala wine is unavailable, use another sweet wine like port or Madeira.


  1. Great. Friends of mine who are liver paté experts absolutely loved it. It can do without the "sophisticated" toping.

  2. How far ahead could this be made? What is the fridge life?

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