Pate crostini with blackberry jam

Ingredients

• 8 slicesbaguette, preferably a day old, thinly sliced on the diagonal
• 30 ml (2 tbsp), approximatelyolive oil
• 60 ml (4 tbsp), approximatelychicken liver pâté
• 40 ml (8 tsp), approximatelyblackberry jam

Instructions

1. 1

   Toast the bread

   Lightly brush both sides of the baguette slices with olive oil. Grill or broil them on both sides until lightly browned and crisp, keeping a close eye on them so they do not burn. The toasted slices can be made a day or two ahead and kept at room temperature.

2. 2

   Add the toppings

   When ready to serve, spread pâté over each slice and smooth the surface. Add a small dollop of jam to the centre of each one and serve.

What are pâté crostini?

Crostini are small toasted bread slices served with toppings; the name comes from Italian, though this recipe is an American-style party appetiser. Here, crisp baguette carries smooth chicken liver pâté and a dab of blackberry jam.

The combination works because the jam brings a fruity sweetness to the pâté’s savoury richness. Small slices also make the topping easy to enjoy as finger food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 4g protein, 21g carbs, 7g fat.

The baguette and jam provide most of the carbohydrates, while olive oil contributes much of the fat; the pâté supplies some fat and protein. Serve the crostini with a vegetable salad or crudités to add freshness and balance the plate.

Choosing the ingredients

Baguette: A day-old loaf is slightly drier, so it can toast to a crisp finish without becoming soft beneath the toppings. Cutting it on the diagonal gives each slice more surface area.

Pâté and jam: Use pâté that is soft enough to spread, and add the jam just before serving so the toast stays crisp. A small amount of jam gives a clear sweet note without covering the savoury flavour.

Getting the toast right

Oil: Brush both sides lightly rather than soaking the bread; a thin coating helps it brown evenly. The recipe gives an approximate amount, so use only what the slices need.

Heat: Grill or broil the bread until it is lightly browned and crisp on both sides. Stay close, as thin slices can go from toasted to burnt quickly.

Assembling just before serving

Make ahead: The plain toasted slices can be prepared a day or two in advance and stored at room temperature. Keep them untopped until serving time.

Finish: Spread the pâté over each slice, then place the jam in the middle. This keeps the two toppings distinct and the toast crunchy for longer.

Serving ideas

Serve the crostini as a starter or arrange them on a platter for a drinks gathering. They pair well with other small bites, such as fresh fruit or crisp vegetables.

For a balanced plate, add a salad or vegetable crudités alongside them. Since the crostini are rich and small, they are easy to serve as part of a varied spread.

Recipe notes & tips

• Cut the baguette into evenly thin slices so they toast at a similar rate.
• Brush on just enough oil to coat both sides lightly.
• Watch the grill or broiler closely throughout to prevent burning.
• Toast the bread ahead, but wait until serving time to add the toppings.
• Spread the pâté while it is soft enough to cover the bread without tearing it.

Variations

• Try another preserve: Use a different berry jam for a similar sweet contrast.
• Add fresh herbs: Finish with a little finely chopped thyme for an aromatic note.
• Use another loaf: Thin slices of another crusty bread can stand in for baguette.
• Make smaller bites: Cut the baguette into shorter slices for a party platter.
• Adjust the sweetness: Add a smaller dab of jam if you prefer the pâté to lead.

Common mistakes to avoid

• Leaving the toast unattended: Thin bread browns quickly, so stay by the grill or broiler.
• Using too much oil: Excess oil can make the slices greasy; brush on a light coating.
• Topping too early: Pâté and jam soften the bread, so assemble just before serving.
• Slicing unevenly: Different thicknesses toast at different speeds; aim for slices of similar thickness.
• Overloading each slice: Too much topping can overwhelm the bread; spread a moderate layer of pâté and add a small dollop of jam.

How to store

Keep untopped toasted slices at room temperature for a day or two, as described in the method. Once topped, serve promptly; leftovers are best kept covered in the refrigerator and eaten within 1–2 days, though the bread will soften. Re-crisp plain toast briefly under the grill or broiler before adding the toppings.

Frequently asked questions