This is my favorite paté recipe. I just love chicken liver paté; but, I know it’s one of those things people love or hate.

I can’t remember where the recipe came from. I’ve had it forever. But, friends of ours who love it told me it’s just like the version they enjoy when visiting Florence, Italy.

You can use it as a spread on crostini. Decorate each one with a tiny spear of dill pickle. Or, spread some on a sandwich or burger.

I especially like this recipe because it’s fast, easy and can be made ahead. Put a piece of plastic wrap right on the surface to seal it and then refrigerate it overnight. Plus, chicken livers are about $1 a pound, so it’s inexpensive, too.

Blender Paté

Makes 2 3/4 cups

6 tablespoons butter

3 shallots, peeled and diced

1 pound chicken livers, veins removed and patted dry

2 tablespoons Madeira

1/4 cup heavy cream

1 teaspoon dried thyme

Salt and pepper, to taste

Sauté the shallots in the butter over medium-low heat until soft. Add livers and cook just until the color changes. You want them barely cooked through — DO NOT overcook.

Add to the blender with the remaining ingredients and whirl, depending on how smooth you like your paté.

Pour into a small bowl or crock. Chill 8 hours or overnight.

Decorate with fresh thyme sprigs, if desired. Serve with crackers or vegetables or thinly sliced French bread.

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