Liver Pâté on Hot Buttered Toast

Liver Pâté on Hot Buttered Toast is a rich, simple spread you can make in under 30 minutes.

introduction — Liver Pâté on Hot Buttered Toast

Liver Pâté on Hot Buttered Toast is a classic snack that tastes fancy but stays easy to make.
It warms the kitchen and pairs well with sweet or acidic sides for balance.
If you like sweet-savory pairings, try it with the hot honey chicken veggie skillet for a hearty meal.

why make this recipe — Liver Pâté on Hot Buttered Toast

Liver Pâté on Hot Buttered Toast is worth making because:

• It is quick and budget-friendly.
• It turns simple ingredients into a rich, smooth spread.
• It works as an appetizer, snack, or light meal.

how to make Liver Pâté on Hot Buttered Toast

Liver Pâté on Hot Buttered Toast is made by sautéing aromatics, cooking the liver, then blending until smooth.
Work while the toast is hot so the butter melts into the bread and the pâté spreads easily.

Ingredients — Liver Pâté on Hot Buttered Toast

• 200g chicken or duck liver
• 50g butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon cognac or brandy (optional)
• 4 slices of bread
• 2 tablespoons butter (for spreading)

Directions — Liver Pâté on Hot Buttered Toast

1. In a skillet, melt 50g of butter over medium heat and sauté the onion and garlic until soft and translucent.
2. Add the liver and thyme, cooking until the liver is no longer pink.
3. If using, add the cognac or brandy and cook for another minute.
4. Remove from heat, let it cool slightly, then blend the mixture until smooth. Season with salt and pepper.
5. Spread butter on each slice of bread and toast them until golden.
6. Serve the liver pâté warm or chilled on the toasted bread.

how to serve Liver Pâté on Hot Buttered Toast

How to serve Liver Pâté on Hot Buttered Toast is simple: spread the pâté on hot buttered toast and garnish.
Top with a few cornichons, a spoon of chutney, or a scattering of fresh herbs.
For a tasty board, pair it with the irresistible hot honey prosciutto garlic brie bread for variety.

how to store Liver Pâté on Hot Buttered Toast

How to store Liver Pâté on Hot Buttered Toast: keep the pâté in an airtight container.
Refrigerate up to 3–4 days. Freeze for up to 2 months in a sealed container.
Thaw in the fridge and re-blend slightly if needed before serving.

tips to make Liver Pâté on Hot Buttered Toast

• Trim any sinew from the liver to avoid a grainy texture.
• Do not overcook the liver; it should be just cooked through for a smooth pâté.
• Add a little extra butter or a splash of cream when blending for silkier texture.
• Use brandy or cognac if you want a deeper flavor, but it is fine without.
• Serve with a cold drink or one of the hydrating summer smoothies to refresh the palate.

variation (if any) — Liver Pâté on Hot Buttered Toast

Variations for Liver Pâté on Hot Buttered Toast:

• Use duck liver for a richer, stronger flavor.
• Add a pinch of nutmeg or allspice for warmth.
• Mix in softened cream cheese for a lighter, spreadable texture.
• Stir in finely chopped mushrooms for an earthy pâté.

FAQs — Liver Pâté on Hot Buttered Toast

Q: Can I use chicken livers instead of duck?
A: Yes. Chicken livers work well and are milder than duck.

Q: Can I make the pâté ahead of time?
A: Yes. You can make it a day ahead and chill it, then spread on toast when ready.

Q: What tool helps get the smoothest pâté?
A: A good blender or food processor helps make the pâté very smooth. Buy it here

Q: Is it safe to eat pâté chilled?
A: Yes. Chilled pâté is safe if stored properly in the fridge and eaten within a few days.

Q: Can I freeze leftovers?
A: Yes. Freeze in small containers and thaw overnight in the fridge before using.

Liver Pâté on Hot Buttered Toast

Liver Pâté on Hot Buttered Toast is a simple yet rich spread that combines sautéed liver with aromatics, perfect as an appetizer or snack.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snack

Cuisine French

Servings 4 servings

Calories 250 kcal

Ingredients

  

For the pâté

• 200 g chicken or duck liver
• 50 g butter for sautéing
• 1 each onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt to taste
• 1 teaspoon pepper to taste
• 1 tablespoon cognac or brandy (optional)

For the toast

• 4 slices bread
• 2 tablespoons butter for spreading on toast

Instructions

 

Preparation

• In a skillet, melt 50g of butter over medium heat and sauté the onion and garlic until soft and translucent.
• Add the liver and thyme, cooking until the liver is no longer pink.
• If using, add the cognac or brandy and cook for another minute.
• Remove from heat, let it cool slightly, then blend the mixture until smooth. Season with salt and pepper.

Toasting

• Spread butter on each slice of bread and toast them until golden.

Serving

• Serve the liver pâté warm or chilled on the toasted bread, optionally garnished with cornichons, chutney, or fresh herbs.

Notes

Trim any sinew from the liver to avoid a grainy texture. Do not overcook the liver; it should be just cooked through for a smooth pâté. Add a little extra butter or a splash of cream when blending for a silkier texture. Serve with a cold drink or refreshing summer smoothies to cleanse the palate.

Keyword Appetizer Recipe, Hot Buttered Toast, Liver Pâté, Quick Recipe, Rich Spread