Crostini of Chicken Liver Pate with Balsamic Onions

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I love this recipe, one of the best appetizers you can make for an Italian party or just great munchies.

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I soaked my livers in milk before I fried them. That takes out some of the irony flavor. I loved the recipe paired with the onions. I refrigerated my pate' after I processed it and served it on some crostinis. Since this recipe doesn't have egg in it, I am going to try to freeze it. Overall, I thought it was balanced and flavorful.

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I made this for some friends, but I am glad I didn't make it for a party. The pate portion tasted overwhelmingly of liver. Anyone not wishing to eat the onions did not enjoy it, and I have not found anything with which I can combine the remaining pate successfully.

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I've had pâté at many renowned restaurants but this trumps any pâté I've ever had! Absolutely delicious! Even if you aren't a pâté fan, you would love this recipe. You rock Anne!

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I made this exactly as written and it came out perfectly! I am going to use the leftovers for a pate sandwich with bacon and tomato.

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Excellent recipe. So good, that I am using it in my restaurant. First batch had a consistency issue, that I corrected with some additional livers. I upped the livers from 1lb to a pound & a half, followed everything else to a tee and have had perfect consistency in all subsequent batches.

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This is a very good recipe and very easy to make.

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This is an excellent recipe ooo it was so good the onions really are a great topping for the additional flavor! I did use a little cream cheese and I am glad I did!

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I haven't even made this yet but I can't wait to try it! The last pate I made from Bon Appetit magazine last winter called for 3 sticks of butter! I will be trying this in the next couple days and will comment again to say how it turned out!

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This is a FABULOUSO app.
made this for New Years Eve a few years back - HUGE hit!!!!!
Highly recommended.
Thanks!