“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother, John Adler, slice and toast bread rounds, then top them with whatever ingredients inspire them, like this chicken-liver pâté. John makes it by pureeing sautéed livers with onions, anchovies and Marsala, then blending them with crème fraîche until smooth and creamy. Slideshow: Holiday Entertaining Shortcuts
The pâté can be refrigerated for up to 4 days. The toasts can be stored in an airtight container for up to 3 days.
Rich, earthy chicken livers pair exceptionally well with bright, focused red Burgundy, which often has a little earthiness of its own.