15 ml unsalted butter 1 tbsp
30 ml olive oil 2 tbsp
30 ml pancetta, finely chopped 2 tbsp
1/2 onion, finely chopped 1/2
225 g chicken livers 8 oz
50 ml dry white wine 1/4 cup
30 ml red wine vinegar 2 tbsp
2 ml fresh thyme, minced 1/2 tsp
15 ml fresh parsley, minced 1 tbsp
salt & pepper to taste
1 baguette, sliced
1 apple, cored & thinly sliced
In a skillet, melt butter and oil. Add pancetta and onion. Saute until golden, 5 minutes. Add chicken livers and wine. Cook until livers are firm, 12 to 15 minutes. Add vinegar and stir to scrape up brown bits from bottom of pan. Transfer mixture to food processor. Process until smooth. Stir in thyme, parsley, salt and pepper.
Just before serving, spread chicken liver mixture on bread slices. Arrange one apple slice on top of pate.
Serves: 8