For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.
- Portion size 2 servings
MethodIn skillet, melt half of the butter over medium heat; cook onion and garlic, stirring occasionally, for about 4 minutes or until softened and garlic is golden. Add chicken livers; cook for about 5 minutes or until browned but still slightly pink inside. Add cognac; cook for 1 minute or until almost evaporated.
Transfer to food processor. Add apple, basil, salt and pepper; pulse until combined. Add cream cheese and remaining butter; puree until smooth. Spoon into serving bowl. Cover and refrigerate for 1 hour or until chilled. (Pate can be refrigerated for up to 2 days.)
Nutritional facts Per serving, about:
- Calories 40.0