Bruschetta with chanterelles and chicken liver pate
4 servings
40 minutes
Bruschetta with chanterelles and chicken liver pâté is a true embodiment of Italian flavor, combining the tenderness and aroma of forest mushrooms with the rich texture of chicken liver. The pâté, made with cream and cognac, has a velvety consistency, while the sautéed chanterelles add a light nutty note and pleasant density. Crispy ciabatta serves as the perfect base, soaking up the aromas and creating a harmony of flavors. The dish has roots in traditional Italian cuisine where bruschetta is an integral part of the aperitif, highlighting the country's gastronomic art. It is perfect for exquisite appetizers or cozy evenings with a glass of wine, revealing a rich bouquet of flavors and textures.
1
Fry chopped onion and carrot in olive oil until cooked.
- Onion: 150 g
- Carrot: 100 g
- Olive oil: 60 ml
2
Add the liver and fry everything together for another 5-7 minutes over medium heat.
- Chicken liver: 60 g
3
Add cream, cook until the consistency of pâté, salt it, add sugar, remove from heat, blend until smooth creamy consistency and add cognac.
- Cream 33%: 100 ml
- Sea salt: 5 g
- Sugar: 5 g
- Cognac: 15 g
4
Wash the chanterelles in cold water and sauté for 5 minutes in olive oil.
- Chanterelles: 250 g
- Olive oil: 60 ml
5
Cut the ciabatta into pieces and grill until golden and crispy.
- Ciabatta: 1 piece
6
Spread pâté on grilled ciabatta, top with fried chanterelles, and decorate with dill sprigs and dried chopped olive powder.
- Dill: 20 g
- Olives: 50 g