Bread with Liver Pate

Elevate your appetizer game with this irresistible Bread with Liver Pâte recipe, a perfect marriage of rich, velvety chicken liver pâté and crisp, golden slices of rustic bread. Featuring a luxurious blend of sautéed onions, garlic, fresh thyme, cream, and a splash of cognac flambéed to perfection, this pâté is smooth, flavorful, and deeply satisfying. The toasted bread, brushed lightly with olive oil, provides the perfect crunchy contrast, while a sprinkle of fresh parsley adds a bright, herbaceous finish. Whether you're hosting a dinner party or indulging in a cozy night at home, this savory dish is the ultimate crowd-pleaser. Ready in under an hour and ideal for sharing, Bread with Liver Pâte is a standout appetizer that tantalizes the taste buds with every bite.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Clean the chicken livers by removing any sinew and cutting them into equal pieces.

Step 2

In a large skillet over medium heat, melt 50 grams of the butter.

Step 3

Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and fresh thyme leaves, cook for another minute.

Step 5

Add the chicken livers to the skillet. Season with salt and black pepper.

Step 6

Cook the livers for 6-8 minutes, flipping occasionally, until they are browned but still slightly pink inside.

Step 7

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.

Step 8

Remove the skillet from the heat and let it cool slightly.

Step 9

Transfer the liver mixture to a food processor, adding the remaining butter and the heavy cream.

Step 10

Process until smooth and creamy, stopping to scrape down the sides if necessary.

Step 11

Taste and adjust seasoning with more salt or pepper if desired. Transfer the pate into ramekins or a serving dish.

Step 12

Cover and refrigerate for at least 2 hours or until firm.

Step 13

Preheat your oven to 180°C (350°F).

Step 14

Arrange the bread slices on a baking sheet. Lightly brush with olive oil.

Step 15

Toast the bread in the oven for about 10 minutes or until golden and crisp.

Step 16

Spread a generous amount of liver pate onto each slice of toast.

Step 17

Garnish with a sprinkle of chopped parsley before serving.

Nutrition Facts

Serving size	865.3 grams (865.3g)

Amount per serving	% Daily Value*
Calories	2566

Total Fat 231.40g	297%
Saturated Fat 108.80g	544%
Polyunsaturated Fat 16.70g
Cholesterol 1642mg	547%
Sodium 6757mg	294%
Total Carbohydrate 44.70g	16%
Dietary Fiber 5.30g	19%
Total Sugars 12.50g
Protein 58.20g	116%

Vitamin D 160IU	800%
Calcium 179mg	14%
Iron 23mg	129%
Potassium 1078mg	23%

*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.

Source of Calories

Fat: 83.5%

Protein: 9.3%

Carbs: 7.2%