Dairy Free Chicken Liver Pâté Toasts

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Silky chicken liver pâté starts with a hard sear that locks in deep, savory flavor, then gets folded with softened onion, garlic, and fresh thyme for real depth. A splash of apple cider vinegar and chicken broth deglazes all those browned bits right into the mix before everything gets blitzed into a smooth, spreadable base. It gets spooned into ramekins and chilled until firm, then piled generously onto olive oil-brushed toast that's broiled until golden and crisp at the edges. A scatter of fresh parsley on top adds a clean, herby finish right before serving. This one's a great pick for a dairy free spread, giving you that classic, elegant pâté-and-toast moment without any guesswork on what's in your kitchen. Serve it right away while the toast is still warm and crackling.

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Ingredients

4 servings

For the pâté

1 lb fresh chicken livers, trimmed of connective tissue and any green spots
4 tbsp unsalted butter, divided
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp apple cider vinegar
2 tbsp chicken broth
½ tsp salt, plus more to taste

For sealing

2 tbsp unsalted butter, melted (for sealing)
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the toasts

8 slices bread, about ½-inch thick
1 tbsp olive oil

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken livers dry with paper towels. Melt 2 tbsp of the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the livers in a single layer — do not crowd — and sear undisturbed for 2–3 minutes until the undersides are deep brown and release easily from the pan.
2
Flip the livers and cook for another 2 minutes. They are done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the centers are just barely pink when cut — avoid overcooking or they will turn grainy. Transfer the livers to a plate and set aside.

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