Calves' Liver Pate Spread
  • 2 tablespoons olive oil, divided
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 8 ounces calves’ liver
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh thyme or rosemary
  • 1/2 teaspoon each: salt and ground black pepper
  • 2 large red or yellow bell peppers or one of each color
  • 1 medium cucumber
  • 8 thin slices French bread baguette, toasted  

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add onion and garlic and sauté 5 minutes. Cut liver into 1-inch pieces and add to skillet. Sauté 5 minutes or until liver is barely pink in center. Remove from heat and let cool 5 minutes.

Place the mixture into a food processor and add the remaining tablespoon olive oil, thyme, vinegar, salt and pepper. Process until fairly smooth. Transfer to a decorative crock and refrigerate at least 1 hour before serving.

  Meanwhile, stem, seed and cut each bell pepper into 8 chunks. Use the tines of a fork to scrape down sides of cucumber. Cut cucumber crosswise into 16 slices. Serve pâté with vegetables and bread.

Makes 8 servings.

Nutrition Facts

per serving

Calories 180

  • Calories from fat:50g
  • Total fat:6g
  • Saturated fat:1g
  • Unsaturated fat:3g
  • Sodium:360mg
  • Carbohydrates:23g
  • Fiber:2g
  • Sugars:3g
  • Protein:9g
  • Iron:10%DV
  • Zinc:16%DV
  • B12:255%DV