Crostini with Liver Pâté

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush each side with olive oil.
2. Bake the baguette slices for 10 minutes, or until they are golden brown and crisp. Turn them halfway through to ensure even toasting. Remove from the oven and let cool. Tip: Keep an eye on them to avoid burning.
3. While the baguette slices bake, heat a frying pan over medium heat. Add a tablespoon of olive oil, then add the chopped onion and minced garlic. Cook for about 5 minutes, or until the onion is translucent.
4. Add the chicken livers to the pan and cook for about 4-5 minutes, or until browned on the outside but still pink on the inside. Stir occasionally and be careful not to overcook, as this will make them tough.
5. Pour in the brandy and let it simmer for 1-2 minutes, allowing the alcohol to evaporate. Stir in the heavy cream, salt, pepper, and thyme leaves. Cook for an additional 2 minutes. Tip: Ensure all ingredients are well combined.
6. Transfer the cooked mixture to a blender or food processor. Blend until smooth, stopping to scrape down the sides as needed. Add the butter and blend again until very smooth and creamy.
7. Allow the liver pâté to cool slightly. Spread generously onto each crostini. Tip: If you have leftover pâté, store it in the refrigerator in an airtight container for up to two days.
8. Garnish each crostini with fresh parsley leaves if desired, for a touch of color and freshness. Serve immediately and enjoy!