Pate with Onion Marmalade Crostini (Delicious Nov 2020)

Delicious magazine's 'Crostini 3 Ways' in their November 2020 issue included 'Pâté with Onion Marmalade' as another idea to try. No, I wasn't going to begin making a pâté from scratch. Nor the marmalade for that matter. I chose chicken liver because of the rich, pink colour; dolloped it on, and jazzed it up with some decorative dill and lemon skin.

🐔 Makes 4 crostini

• any small pack of pâté you can find.

• a jar of onion marmalade/chutney (you need very little)

• 4 sprigs of dill (to garnish)

• 4 slices lemon skin (to garnish)

• 8 slices cucumber (cut very thinly)

• garlic

• extra-virgin olive oil

1. Toast your crostini.

2. Rub with raw garlic and drizzle with extra-virgin olive oil.

3. Put a very thin layer of onion marmalade/chutney on the base.

4. Teaspoon the pâté onto your crostini (my picture shows it only on one side - if doing it again, I would spread it fully over the chutney to integrate the flavour better).

5. Very finely slice the cucumber and peel 4 slices of lemon skin.

5. Nestle together two slices of cucumber per crostino. Spear onto a cocktail stick with a slice of lemon skin on top.

10. Decorate with a sprig of fresh dill.