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Chicken Liver Paté Canapés with mini bread bowls

From the December 2012 issue of Cuisine at home

Makes: 24 canapés

Total Time: 1 hour

1 loaf challah bread, cut into ¼-inch-thick slices (1 lb.)2 Tbsp. olive oil1⁄4 cup minced shallots1 Tbsp. olive oil1 Tbsp. minced garlic8 oz. chicken livers, rinsed and dried1⁄4 cup brandy2 Tbsp. heavy cream1 Tbsp. fresh lemon juice2 tsp. minced fresh thyme Salt and black pepper to taste Dijon mustard Sliced cornichons
FOR THE BREAD BOWLS, ROLL:
1 loaf challah bread, cut into ¼-inch-thick slices (1 lb.)
2 Tbsp. olive oil
FOR THE PATÉ, SAUTÉ:
1⁄4 cup minced shallots
1 Tbsp. olive oil
1 Tbsp. minced garlic
8 oz. chicken livers, rinsed and dried
DEGLAZE:
1⁄4 cup brandy
2 Tbsp. heavy cream
1 Tbsp. fresh lemon juice
2 tsp. minced fresh thyme
Salt and black pepper to taste
Dijon mustard
Sliced cornichons

Nutrition Information
Per canapé: 66 cal; 3g total fat (1g sat); 35mg chol; 75mg sodium; 6g total carbs; 0g fiber; 2g protein

0Preheat oven to 350°.

1For the bread bowls, roll each bread slice to 116-inch; cut 24 rounds with a 2¼-inch cutter. (Scraps can be used for bread crumbs.) Brush both sides of bread rounds with 2 Tbsp. oil and press into the cups of a mini muffin pan.

2Bake bread bowls until crisp, about 10 minutes; cool before filling.

3For the paté, sauté shallots in 1 Tbsp. oil in a sauté pan over medium heat until softened, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Add chicken livers; sauté until cooked through, 5–6 minutes.

4Deglaze pan with brandy, scraping up any browned bits. Transfer liver mixture to food processor; add cream, lemon juice, and thyme and pulse until smooth. Season mixture with salt and pepper. Transfer paté to a bowl; cover and chill before serving.

5Scoop about 1 tsp. (#100 scoop) paté into each bread bowl. Garnish each canapé with a small dollop of Dijon, then top with a cornichon.

6NOTE: The paté can be made up to a few days ahead, covered, and refrigerated. And you can make the bread bowls a day ahead. Store them overnight in an airtight container. If they soften, crisp them on a baking sheet in a 350° oven for 5 minutes, but be sure to let them cool before filling.

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