Food & Cooking Recipes Appetizers Chicken Liver Pate with Brioche Crostini Triangles 3.5 (53) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2019 Print Rate It Share Share Tweet Pin Email Yield: 3 cups Ingredients ½ loaf brioche, crust removed, sliced into ¼-inch-thick triangles 4 tablespoons melted butter 6 tablespoons extra virgin olive oil ½ Vidalia onion, chopped (1 cup) 1 ¼ teaspoons coarse salt ¼ teaspoon ground black pepper 2 bay leaves 1 pound chicken livers ⅓ 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. Rate it Print