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Grilled Chicken Liver Pâté & Blackberry Crostini


Chicken Liver Pâté & Blackberry Crostini is an excellent way to start any dinner party or celebratory gathering with family and friends. Grilling the chicken livers adds a great flavor to the pâté and increases the overall savoriness of this dish. The contrast of the fresh blueberries, the fragrant herbs, and the smooth pâté comes together to make a unique and scrumptious appetizer.

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  • PATE:
  • 1 pound chicken livers, about 2 cups
  • 2 to 3 cups whole milk
  • extra virgin olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes, divided
  • 2 tablespoons minced shallot
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup bourbon
  • 2 tablespoons heavy cream
  • 1/8 teaspoon (or more) ground allspice
  • 8 1/4 -thick slices country-style rye bread
  • 1 bunch radishes (about 6 ounces), trimmed, very thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon flat leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • salt and pepper, to taste
  • 1 pint fresh blackberries


Servings 6
Preparation time 80mins
Cooking time 120mins
Adapted from


Step 1

Combine livers and enough milk in a medium bowl so livers are submerged. Chill and soak to mellow their flavor for at least 1 hour or covered, overnight.

Drain livers; discard milk. Using kitchen shears, trim any fat and veins from livers. Rinse, drain, and pat dry with paper towels.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place a wire rack on top of grill grate. Rub livers with oil; season with salt and pepper. Grill livers on a wire rack, turning occasionally, until nicely charred but still rosy inside, about 3 minutes. Transfer to a food processor.

Melt 2 tablespoons butter in a small skillet over medium heat (keep remaining butter chilled). Add shallot and thyme; cook, stirring often, until shallot is translucent, about 3 minutes. Remove from heat. Add bourbon (careful: Mixture may ignite). Return skillet to heat; cook, stirring often, until reduced to 3 tablespoons, 2 to 3 minutes.

Transfer shallot-bourbon mixture to food processor with livers. Add cream and 1/8 teaspoon allspice; purée until smooth, occasionally scraping down sides. With motor running, add remaining 8 tablespoon butter, 1 cube at a time; purée until smooth. Season with salt, pepper, and more allspice, if desired.

For a smoother pâté, press liver mixture through a fine-mesh sieve into a medium bowl. Pack into a 1 1/2-cup jar or small bowl. Cover with waxed paper and chill overnight.

Pâté can be made 3 days ahead. Keep chilled.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush bread with oil; season with salt and pepper. Grill bread until golden brown on both sides, about 1 minute per side. Cut crostini in half on a diagonal.

Spread each warm crostini with pâté, then garnish with some Blackberry Salad and sliced radishes.

Mix oil, herbs and lemon juice into a small bowl. Season to taste with salt and pepper. Gently fold in the blackberries just before serving. The vinaigrette can be made 1 day ahead.

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