Chicken Liver Pâté with Onion Jam and Crostini

1. Clean and wash the livers. Once drained, braise them in half the olive oil together with the white onion cut into half-moons and the chopped garlic. Finally add half the butter and the cream and season with salt and black pepper. To make the pâté fluffier, the livers must be kept juicy without over-frying.
2. After removing from the heat, blend them. If you want the pâté as fine as possible, you can additionally pass it through a sieve.
3. In a separate vessel heat the remaining olive oil and sweat the red onion cut into half-moons. Add the sugar and when it starts to caramelize add the balsamic vinegar and stir. Leave a few more minutes on the heat to thicken as much as possible.
4. Meanwhile slice the baguette into thin slices and toast them in the oven for 3–4 minutes.

— Tanyo Shishkov