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  • All Year
  • 30 min
  • Serves 12

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Cinnamon Pear Balsamic Vinegar

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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.

Ingredients

  • 1 raw chicken liver, cleaned and checked for blemishes
  • 3 shallots, chopped fine
  • 1 t finely chopped thyme
  • 1 oz cognac
  • 2 T Saratoga Olive Oil Varietal EVOO
  • 3 T melted, unsalted butter
  • 3 oz heavy cream
  • a few shaves of nutmeg
  • salt & pepper
  • 1 baguette, sliced on the bias and toasted
  • Cinnamon Pear Balsamic
  • Optional garnishes

Directions

  • 1. Place Picholine 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.
  • 2. 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.
  • 3. 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.

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Chicken Liver Pâté Crostini

  • All Year
  • 30 min
  • Serves 12

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

Ingredients

  • 1 raw chicken liver, cleaned and checked for blemishes
  • 3 shallots, chopped fine
  • 1 t finely chopped thyme
  • 1 oz cognac
  • 2 T Saratoga Olive Oil Varietal EVOO
  • 3 T melted, unsalted butter
  • 3 oz heavy cream
  • a few shaves of nutmeg
  • salt & pepper
  • 1 baguette, sliced on the bias and toasted
  • Cinnamon Pear Balsamic
  • Optional garnishes

Directions

  • 1. Place Picholine 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.
  • 2. 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.
  • 3. 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.