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Chicken-Liver Crostini with Quince Jelly

Quince jelly makes a good match for silken chicken-liver pate.

  • Yield: Makes 30

Source: Martha Stewart Living, March 2010

Ingredients

  • 1 1/2 sticks unsalted butter, room temperature
  • 3 shallots, finely chopped
  • 1 tablespoon minced garlic
  • 1 pound chicken livers, rinsed and trimmed
  • Coarse salt and freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup dry white wine
  • 1 teaspoon fresh thyme
  • 1 medium baguette, sliced lengthwise into 1/4-inch-thick rounds
  • Extra-virgin olive oil, for brushing
  • Fleur de sel or coarse salt, for sprinkling
  • Quince Jelly with Star Anise

Directions

  1. Line a 4-by-6-inch loaf pan with plastic wrap. Melt 2 tablespoons butter in a large skillet over medium-high heat until foamy. Cook shallots and garlic until softened, about 2 minutes. Add chicken livers, 1 teaspoon coarse salt, and the cayenne, and cook, stirring occasionally, for 10 minutes. Remove from heat, and add wine and thyme. Return to heat, and cook, covered, until liquid reduces by half, about 6 minutes.

  2. Pulse chicken livers, pan juices, and remaining 10 tablespoons butter in a food processor until smooth. Season with coarse salt and pepper. Pour into pan, and smooth with an offset spatula; refrigerate until set, about 2 hours.

  3. Preheat oven to 375 degrees. Brush baguette with oil, and toast until golden. Sprinkle with fleur de sel.

  4. Turn out pate from pan. Spread pate and quince jelly on crostini.

Cook's Notes

Pate can be refrigerated for up to 1 week.

Reviews Add a comment

  • MS11357108
    9 JAN, 2011
    Easy and tasty. The quince jelly is a great flavor combination with the pate. Spread pate and then jelly immediately after if your crostini are hot. If you spread the full batch with pate first, the pate is too soft when you put the jelly on. They mix together and don't look as pretty.
    Reply