Chicken liver pâté crostone

Name: Chicken liver pâté crostone
Prep time: 5 min
Cook time: 5 min
Yield: 4-6

In Umbria, deep in the heart of Italy, these crostones are traditionally served as an appetizer with a nice glass of vino cotto, or cooked wine. To make things a little easier for us on this side of the ocean, we went with a drizzle of our balsamic vinegar for that irresistible sweet and salty touch. And speaking of sweet, the fragrant and colourful persimmon—an essential Holiday fruit for most Italian families—rounds out these crunchy appetizers with a well-balanced sweetness. You have a recipe for homemade liver pâté? Go right ahead, it will be even better!

Preparation 5 min.

Cooking time 5 min.

Portions 4-6

Perfect with my NERELLO MASCALESE

Ingredients

4 slices of crusty Italian bread

250 ml (1 cup) good-quality chicken liver pâté

1 persimmon, thinly sliced

45 ml (3 tbsp) Stefano balsamic vinegar

15 ml (1 tbsp) coarse sea salt

Freshly ground black pepper, to taste

Preparation

Toast the slices of bread until they are lightly golden.
Arrange the crostones on a serving platter and top with the chicken liver pâté and the slices of persimmon. Drizzle with the balsamic vinegar. Season with the salt and black pepper. Serve.

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Appetizers

Chicken liver pâté crostone

Ingredients

Preparation

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Chicken liver pâté crostone

Ingredients

Preparation

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