Crostini of Chicken Liver Pate with Balsamic Onions

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The ingredients make for a good pate but when placing chicken liver in the food processor you do not need to add the liquid. The liquid makes the pate too loose and soupy. I enjoy a pate that is firm and pasted.

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Right on the money - followed the directions and WOW what a pate! Thanks Anne

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I love pâté but this is the first time I've made it. I was a little nervous after reading the comments about too much liquid (and even bought some cream cheese as a backup per some other suggestions, but am happy to report to recipe worked perfectly for me just as printed. I think the key is to really reduce the wine to 1/2 in last step... This took me at least as twice as long as suggested but I was making a double batch. Also make sure you purée the heck out of it. Fantastic.

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I did not use 1 Cup of wine, more like 1/3 cup... and the consistency of the final pate was perfect. Great taste. Easy. I'll make it again.

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As close to Marcel & Henri as I've found outside of San Francisco. And remarkably easy. Well Done.

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I really like good pate'. Like mostly everything else, I like to make it myself. This was so easy and the flavors are well balanced; not too sweet. Thank you Anne!

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I prepared this yesterday (father's day-Yes, I know for my wife and her friend; who are big pate fans. They enjoyed it, but to me it was too "livery" tasting. Any time I had pate off my wife's appetizer order in the past, it was mild tasting, like liverwest. I went back to review the show which I had saved and I question the amount of chicken livers Anne used. What Anne had in that container did not look like a pound of livers. Comments from other reviewers welcome. Am I off base?

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I love the balsamic onions. I've made them several times and keep a jar in the fridge to use with steaks or even hamburgers. I did find the pate a little strong, but it's been suggested to put some fried bacon in to give the flavour a little twist. Still, a great combination. My friends really like them.

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Absolutely loved the balsamic onions! I could eat those all by themselves. Like other reviewers, I found the pate to be too runny. Even after making this a second time and reducing the wine by 2/3, it was still too runny. I ended up adding cream cheese like others suggested and was very pleased with the consistency and texture. I didn't see the episode where Anne made this, so I'm very curious about how she got her pate to firm up. Despite the snafu with the consistency, this recipe is a winner. Next time I make it, I'm going to try it with duck or goose liver and see if I can achieve the desired consistency without resorting to cream cheese.

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This was really good - like someone else said earlier - the pate was a little too runny - but the taste was really, really good. Next time we will reduce the liquid a bit.