Chicken Liver Crostini

I love chicken liver pâté, This one is quite strong and gutsy in flavour. If you like it more rich and creamy, add another 75 g (3 oz) butter.
Serves about 8–12 as part of an antipasto plate.


  • 150 g (5 oz) chicken livers, with any membrane or fatty bits removed
  • 1 tbsp olive oil
  • 2 tbsp marsala, port, or brandy
  • 1 clove of crushed or grated garlic
  • 1 tsp chopped sage, or thyme, or slightly less of rosemary
  • 75 g (3 oz) butter


Step 1
Fry the livers in the olive oil over a low to medium heat till cooked through.
While they are cooking, measure the alcohol into a small bowl.
When the livers are cooked, transfer to a food processor, and whiz up till fine.

Step 2
Put the pan back on the heat — do NOT wash it first!
Add the alcohol, garlic and chopped herbs.
BE VERY CAREFUL — IF THE PAN IS VERY HOT, IT WILL FLAME, and it is perfect if it does, but you need to stand back, just for 10 seconds or so.
Hold the bottle of alcohol at a distance from the pan.
Then pour the flamed brandy into the food processor, scraping out all the nice bits from the pan in on top of the livers.

Step 3
Whiz again, and leave to cool before you add the butter — otherwise the butter will melt, and you will need to chill it and whiz it again. When it has cooled, add the butter, while whizzing, until it is smooth.
Season to taste.
Serve a slightly spread-out spoonful of this on crostini, or good toast, and eat!
These will sit happily on the crostini or toast for at least 20 minutes.

NOTE If the thought of the flaming of the alcohol is making you feel slightly ill at ease, just boil the alcohol in a high-sided saucepan with the garlic and herbs for 2 minutes. This will still burn the alcohol off but is not so dramatic.

NOTE Crostini with Parma Ham, Goat’s Cheese and Onion Jam (page 42) are also great on an antipasto plate.