The pate can be made 2 days ahead, and refrigerated, covered. The toasts can be made a week ahead and stored in an airtight container.
ingredients
makes about 30
14 ounce chicken livers, chopped
1/2 cup butter
1 onion, chopped
2 cloves garlic, crushed
1/3 cup port
1/3 cup cream
1 tablespoon chopped fresh chives
2 ounce can green peppercorns, drained and lightly crushed
10 slices bread
lemon pepper seasoning
method
1. Discard any green or discoloured parts from the livers. Heat the butter in a large, heavy-based pan. Add the liver, onion, garlic and port and stir over medium heat until the liver is almost cooked and the onion is soft. Bring to the boil and simmer for 5 minutes.
2. Remove from the heat and cool slightly. Combine in a food processor in short bursts until smooth. Press through a fine sieve into a bowl, then stir in the cream, chives and peppercorns. Spoon into a large dish, cover and refrigerate overnight, or until firm.
3. Preheat the oven to moderate 180°C (350°F). Line a baking tray with foil. To make the moon toasts, using a moon-shaped cutter, cut shapes out of the bread. Place on the tray and sprinkle with pepper. Bake for 5 minutes, or until pale golden and crisp. Cool on a wire rack.
