Chicken liver crostini

Name: Chicken liver crostini
Yield: Makes about 22
Cuisine: French recipes
Ingredients: ½ large baguette cut at an angle into 1cm slices; 200g good chicken liver pâté (/how-to-make-chicken-liver-parfait/try our recipe); 5 tbsp chutney (we like The Bay Tree Beetroot & Horseradish Relish); Bunch of fresh thyme, small sprigs picked

Easy
December 2010

Easy
December 2010

Makes about 22
Takes 20 minutes to make, 5 minutes to cook

Chicken liver pâté is the star of this shortcut canapé recipe – serve it at your next cocktail party.

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Ingredients

½ large baguette cut at an angle into 1cm slices
200g good chicken liver pâté (try our recipe)
5 tbsp chutney (we like The Bay Tree Beetroot & Horseradish Relish)
Bunch of fresh thyme, small sprigs picked

½ large baguette cut at an angle into 1cm slices
200g good chicken liver pâté (try our recipe)
5 tbsp chutney (we like The Bay Tree Beetroot & Horseradish Relish)
Bunch of fresh thyme, small sprigs picked

Method

Preheat a griddle over a high heat. Grill the baguette slices in batches for a few seconds on both sides until lightly charred. Remove.
Spread a little pâté over each slice, then top with a small spoonful of chutney and the fresh thyme sprigs. Serve warm or at room temperature.

Method

Preheat a griddle over a high heat. Grill the baguette slices in batches for a few seconds on both sides until lightly charred. Remove.
Spread a little pâté over each slice, then top with a small spoonful of chutney and the fresh thyme sprigs. Serve warm or at room temperature.

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