Butter Bean Hummus
Parsley & Parmesan Spread

Provencial Paté

Provencial Paté

  • 2 lb Chicken livers
  • 1 tbsp peppercorns
  • Kosher Salt to taste
  • 1 lg white onion, chopped
  • 1/2 tsp Dijon mustard
  • Dry white wine or sherry
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic
  • 2 tbsp Herbs de Provence

Thoroughly clean chicken livers and poach until pinkish brown. Drain water and place livers in a blender. Add remaining ingredients and pulse until mixture is smooth. Add more salt, peppercorns and or garlic to taste. Pour into a bowl and refrigerate over night.

To serve, scoop out of the bowl and arrange in a mound on a serving plate. Garnish with parsley and chopped olives. Serve with toasted french bread or crackers, which ever you prefer


Photo Credit: Simple Vegetarian Recipes


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