Charcuterie-board sandwich


  • Prep Time20 mins
  • Total Time1 hr 5 mins
  • Makes4 Servings
Charcuterie-board sandwich

Charcuterie board sandwich.
Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 7 dried figs

  • 1/4 cup brandy

  • 450 g chicken livers, not trimmed

  • 1/4 cup butter

  • 2 shallots, thinly sliced

  • 1 baguette

  • 150-g pkg sliced smoked prosciutto

  • 1/2 cup sliced gherkin pickles


  • Chop 3 figs, then soak in brandy in a small bowl until soft, about 10 min.

  • Rinse livers under cold water, then drain. Melt butter in a large non-stick frying pan over medium-high. Add shallots and soaked figs, reserving brandy. Cook, stirring frequently, until shallots are soft, 2 to 3 min. Add livers. Cook until they are browned, about 3 min per side. Stir in brandy. Cook for 1 min. Transfer mixture to a food processor. Whirl on high until smooth and creamy, scraping down sides as needed, 4 to 5 min. Press pâté through a sieve onto a large plate, discarding any bits left behind. Flatten and smooth pâté. Lay a piece of plastic wrap directly on surface of pâté. Refrigerate until cool, about 30 min.

  • Preheat broiler to 500F. Turn baguette on its side and cut into very long diagonal slices (about 6 slices, 1/2 in. thick and 9 in. long). Arrange slices on a baking sheet. Toast until golden brown, about 2 min per side.

  • Slice remaining figs thinly. Spread pâté on toast. Top with smoked prosciutto, gherkins and figs. Serve open-faced.

Nutrition (per serving)

Calories 316, Protein 1049g, Carbohydrates 35g, Fat 10g, Fibre 2g.

Storage Tip:

Leftover pâté keeps well, wrapped and refrigerated, up to 3 days.