Chicken Liver Pate With Sour Cherries and Sage Toast

This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!

• Ready In: 38 mins
• Serves: 6-10

Ingredients

• Pate

• 1⁄4 cup cognac or 1⁄4 cup other brandy
• 1⁄3 cup  chopped dried tart cherry
• 4  tablespoons salted butter
• 3⁄4 cup  finely chopped onion
• 1  tablespoon  minced fresh garlic
• 1  lb chicken liver, trimmed, drained well
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon fresh ground black pepper

• Sage Toast

• 1⁄4 cup olive oil
• 1  tablespoon  finely minced fresh sage
• 24  slices baguette
• 1⁄2 teaspoon kosher salt

Directions

1. To make the pâté:
2. In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
3. Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
4. In a large sauté pan, heat the butter over medium-high heat until melted.
5. Add the onions and cook, stirring often, about 3 minutes, or until translucent.
6. Add the garlic and cook 30 seconds, and then add the livers.
7. Sprinkle with salt, allspice and pepper.
8. Cook about 2 minutes, turning livers as needed.
9. Add reserved brandy and increase heat to high.
10. Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
11. Immediately remove from heat and place mixture in a food processor.
12. Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix — not to chop them.
13. Pack pâté in a 2-cup crock or pâté mold.
14. Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
15. Serve with Sage Toast.
16. To make Sage Toast:
17. Heat oven to 375 degrees.
18. Meanwhile, heat oil and sage in a very small pan until just warmed.
19. Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
20. Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
21. Sprinkle with salt and bake for about 10 minutes or until crisp.