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1
Clean the chicken livers by removing the membranes and any connective tissue.
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2
Cut into large dice.
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3
In a heavy pan over medium heat, add the oil and once it is hot, add the onions.
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4
Cook until they are soft and translucent.
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5
Next add the garlic and stir.
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6
Add the chicken livers and stir to mix.
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7
Cook until they lose their pink color.
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8
Add the Vin Santo (Marsala) wine, season with salt and pepper, and cook until the liquid reduces and the livers become lightly browned.
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9
Add a little chicken broth if needed to accomplish this.
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10
This will take about 10 to 15 minutes.
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11
Remove from the heat and place the mixture in a food processor.
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12
Pulse until coarsely blended.
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13
Add the butter, capers and anchovy paste and pulse until it becomes a smooth paste.
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14
If it seems a bit dry, add a little chicken broth to moisten.
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15
Taste, and season with additional salt and pepper if needed.
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16
Set your pate aside.
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17
Slice the baguette into thin slices and toast in the oven or grill until lightly browned on each side.
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18
Cut the figs in half, then brush with chestnut honey.
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19
Place under the broiler and cook until lightly brown and bubbly.
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20
Spread the pate generously on the bread slices, top with a fig half and serve.
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21
Note: You can prepare the spread ahead of time, but I recommend placing plastic wrap directly on top of the spread to prevent it from discoloring.
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22
Store for up to 6 hours in the refrigerator until ready to serve.
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23
Before using, allow to come to room temperature, and then thin it with a little warm chicken broth if needed to create a spreadable mixture.
