Chicken Liver Pate with Brioche Crostini Triangles
Makes 3 Cups
INGREDIENTS
- 1/2 loaf brioche, crust removed, sliced into 1/4-inch-thick triangles
- 4 tablespoons melted butter
- 6 tablespoons extra virgin olive oil
- 1/2 Vidalia onion, chopped (1 cup)
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 1 pound chicken livers
- 1/3 cup sweet Marsala wine
DIRECTIONS
- Preheat oven to 350 degrees. Brush brioche triangles with melted butter and bake for 10 to 12 minutes, until golden.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onion in oil with salt, pepper, and bay leaves until onion becomes soft and golden, 8 to 10 minutes.
- Add chicken livers to skillet and cook, stirring occasionally, until livers are browned and firm to the touch, 5 minutes.
- Deglaze skillet with Marsala wine, scraping up brown bits, and reduce liquid by half.
- Remove bay leaves and transfer liver-onion mixture to food processor; puree until smooth. With motor running, slowly add remaining olive oil.
- Adjust seasoning to taste, transfer to ramekins, cover, and chill at least four hours before serving. Serve with brioche crostini triangles.
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