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Chicken Liver Pâté Tostas

Crispy baguette topped with creamy chicken liver pâté, juicy fried liver and crispy sage.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Spanish
Servings: 10 tostas


  • 10 slices baguette
  • 250 g chicken liver divided
  • 2 onions small, finely sliced
  • 2 cloves garlic
  • 14 sage leaves
  • 1/4 cup brandy
  • 2 tbsp butter divided
  • salt
  • pepper
  • olive oil


For the pâté

  • Heat a tablespoon of olive in a small pan over medium heat.
  • Add the sliced onions and the garlic cloves and cook for 5-8 minutes until everything is golden brown and soft.
  • Take out of the pan and into a small mixing bowl.
  • Set aside around 70g of the chicken livers for the topping. Add the remaining liver with 4 sage leaves to the pan and fry for 2-4 minutes.
  • Add the brandy and cook the liver for 2-3 minutes more. Don’t overcook the liver. Take it out while it’s still pink inside. I always like to cut one open to check.
  • Empty the pan into the mixing bowl.
  • Add 1 tbsp butter and a good pinch of salt and pepper.
  • With a stick blender puree everything into a fine mousse and adjust the seasoning to taste. Set aside.

For the topping

  • Cook the remaining liver until it’s just pink inside. Season with salt and pepper and set aside.
  • Heat the remaining butter in the pan and fry the remaining sage leaves until they are crispy.

Assemble the tostas

  • Toast your bread slices. If you have a large amount, you can do it under your broiler in the oven, while the pâté is cooking.
  • Spread a nice thick layer of pâté on the baguette slices and top each slice with a piece of chicken liver and fried sage. Serve immediately.


One very nice variation of this recipe is to skip the fried liver on top and add a nice dollop of gorgonzola cheese on the pâté and pop it under the broiler of your oven for a minute, so the cheese is slightly melted. Also very delicious!