Method

Prepare the Baguette:

Preheat your oven to 400°F (200°C).

Slice the baguette into 1/2-inch thick slices and place them on a baking sheet.

Brush each slice with olive oil and sprinkle lightly with salt and pepper.

Bake in the preheated oven for about 10 minutes, or until golden and crispy. Keep an eye on them to avoid burning!

Cook the Chicken Livers:

In a skillet over medium heat, melt the butter.

Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Increase the heat to medium-high and add the cleaned chicken livers. Cook for about 5-7 minutes until the livers are browned on the outside but still slightly pink inside.

If using, carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits. Let it cook for an additional minute to evaporate the alcohol.

Stir in the thyme, and season with salt and pepper. Remove from heat and allow to cool slightly.

Blend the Spread:

Transfer the chicken liver mixture to a food processor or blender. Pulse until smooth, adding a bit of butter or olive oil if needed for creaminess. Taste and adjust the seasoning if necessary.

Assemble the Crostini:

Spread a generous amount of the chicken liver pâté over each toasted baguette slice.

Optional: Garnish with fresh herbs, capers, or a drizzle of balsamic glaze for added flavor.

Variations

Herbed Crostini: Add chopped fresh herbs like parsley or chives to the liver mixture for extra flavor.

Spicy Version: Incorporate a pinch of red pepper flakes or a dash of hot sauce for a kick.

Vegetarian Option: Substitute chicken livers with sautéed mushrooms or eggplant for a similar texture and flavor profile.

Tips and Substitutions

Gluten-Free: Use gluten-free bread instead of a baguette.

Dairy-Free: Substitute butter with a plant-based alternative or olive oil in the spread.

Make Ahead: The liver spread can be made a day in advance and stored in the refrigerator. Just give it a quick stir before serving.