Best 3 Crostini Of Chicken Liver Pate With Balsamic Onions Recipes
Indulge in a culinary journey with our delectable Chicken Liver Pâté Crostini with Balsamic Onions. This sophisticated appetizer combines the richness of chicken liver pâté with the sweetness of caramelized balsamic onions, creating a harmonious balance of flavors. Served on crispy crostini, these bite-sized treats are perfect for any occasion, from elegant dinner parties to casual gatherings.
The pâté is crafted with a blend of chicken livers, butter, cream, and spices, resulting in a smooth and velvety texture. The balsamic onions add a touch of tangy sweetness, caramelized to perfection. The crostini, made from toasted bread slices, provides a sturdy base for the pâté and onions, creating a delightful combination of textures.
But that's not all! This article also offers a collection of equally tempting recipes to satisfy your taste buds. Discover the irresistible Balsamic Chicken with Roasted Vegetables, a one-pan dish bursting with flavor. Or try the tangy and refreshing Lemon Garlic Shrimp, perfect for a quick and easy weeknight meal. And for a sweet treat, indulge in the decadent Chocolate Peanut Butter Fudge, a classic combination that never disappoints.
With its detailed instructions, helpful tips, and stunning food photography, this article is your ultimate guide to creating an unforgettable culinary experience. Elevate your cooking skills and impress your guests with these delightful recipes.
CHICKEN LIVER CROSTINI
Provided by Peggy Markel
Categories Bread Condiment/Spread Chicken Poultry Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
- Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
- Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.
CHICKEN LIVER PATE WITH BALSAMIC ONIONS
I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!
Provided by Anne Burrell
Categories appetizer
Time 1h10m
Yield Serves: 6 to 8
Number Of Ingredients 12
Steps:
- For the onions:
- Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
- Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
- For the pate:
- Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
- Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
- Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.
CHICKEN LIVER PâTé WITH BALSAMIC ONIONS
Steps:
- FOR THE ONIONS
- Coat a large sauté pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
- Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
- FOR THE PÂTÉ
- Coat a large sauté pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
- Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
- Transfer the mixture to a food processor and purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.
- note
- If you have leftover balsamic onions, these are yummy on sandwiches or on their own-they add a sweet-sour tang to lots of thangs!
Tips:
- To make the smoothest pâté, use a food processor or blender to purée the chicken livers until very fine.
- If you don't have a food processor or blender, you can mince the chicken livers by hand using a sharp knife.
- Be sure to season the chicken livers well with salt, pepper, and nutmeg before cooking.
- Cook the chicken livers over medium heat until they are just cooked through. Overcooking will make them tough.
- Allow the chicken livers to cool completely before puréeing them.
- When making the balsamic onions, be sure to cook them over low heat until they are caramelized. This will take about 20 minutes.
- Serve the crostini immediately, while the pâté is still warm and the onions are still crispy.
Conclusion:
These crostini of chicken liver pâté with balsamic onions are a delicious and easy-to-make appetizer. They are perfect for parties or gatherings, and they can also be served as a light lunch or dinner. The pâté is rich and flavorful, and the balsamic onions add a sweet and tangy contrast. These crostini are sure to be a hit with your guests!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
