Crostini of Chicken Liver Pate with Balsamic Onions

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Love that this version doesn't require butter - it's the most tasty and lower fat pate recipe I've found. Extremely easy to prepare too so this is the one I will be using from now on. Will skip the balsamic next time.

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Love it! Love all Anne's recipes. After seeing the reviews, I reduced the wine more than half to avoid the "soupy" texture others were commenting on. It's perfect. I think it maybe ok to sweat down the onions without the balsamic next time as "liver and onions" is one of my favorites.

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For those of us whom love liver, this was great. I had it for company. Skipped the balsamic onions since I was making for on crackers. The only change I made was adding 6 oz's softened cream cheese to it, then refrigerating it for a few hours to firm it up since it was a bit thin. Gave it a creamy texture and I think made it even better. I did use the leftovers for on a toasted thin bread and added leftover roasted chicken, tomato slice, scallions, and a sprinkle of cheese and it made a nice sandwich too.

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The combination of the crispy bread, the smooth and savory pate, and the sweet and tangy onions is fantastic.

Be sure to clean the livers well and discard any gall bladders or green parts of any livers to prevent a bitter flavor.

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I gave this a good rating because the onions were fabulous and I would make them again- but the pate was runny- I've made a lot of different chicken liver pate over the years but never seen one without butter or something else to bind it- I'd use my own pate recipe next time but top it with these onions - fantastic.

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As usual, Anne delivers a delicious quality dish with simple ingredients and ease.

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Love the sensibility and simplicity of Anne Burrell's cooking, and this recipe demonstrates how you don't have to use a laundry list of ingredients to create great food - buy good quality ingredients and let them shine. I've made other Tuscan-inspired chicken liver crostini recipes that had twice the number of ingredients this recipe has, and they were not as good. My primary complaint and thus modification with the recipes is the need to use of 1 cup of balsamic vinegar for the onions. Better quality balsamic is not an inexpensive ingredient; and if you wanted to make this dish often (which I'd like to, you'd be using more than half a bottle every time you made this dish. I tried the onions with 1/2 cup of balsamic vinegar. The result: sweet and tangy onions that retained their onion character.

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So easy! So good! Inexpensive but impressive. The onions were the perfect counterpoint. Anne really understands the chemistry of flavor combinations.

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This pate was outstanding -- we saw her making it and had to run right out for chicken livers. We served it to ourselves and what a treat!

Anne is one of the best hosts on the Food Network, not only because she makes good recipes and explains WHY she does things, but because she is comfortable on TV and doesn't search for words.

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Pate was a big hit and the onions were a sensation! I love chicken livers! Tastes better warm/room temperature then chilled.