Artichoke and Goat Cheese Bruschetta

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Artichoke and Goat Cheese Bruschetta Recipe

Yields: 18 bruschettas

Ingredients:

18 baguette bread slices, cut on the diagonal about 1/4-inch thick Extra-virgin olive oil
2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Freshly-ground pepper  

6 ounces creamy goat cheese , crumbled
 

Preparation:
Preheat oven to 375 degrees F.

Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)

Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)

When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
 
When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

Chicken Liver Pate

We got this one from Bon Appetit and the BA Foodist and put jars of it in last year's Christmas gift bags. Since it went over so well last year, it will very likely get a repeat inclusion this year.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
• 4 bacon slices, chopped
• 1 1/2 cups chopped onion
• 1 garlic clove, minced
• 12 ounces chicken livers, trimmed
• 1 large Granny Smith apple, peeled, cored, cut into 1/4- to 1/3-inch cubes (about 1 1/3 cups)
• 1 tablespoon chopped fresh marjoram
• 2 hard-boiled eggs, peeled, quartered
• 2 tablespoons dry Sherry, bourbon, or Cognac
• 1 1/4 teaspoons salt
• Fresh parsley sprig
• Rye bread slices, toasted

Preparation

• Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add bacon and sauté until translucent, about 3 minutes. Add onion and sauté until pale golden, about 5 minutes. Add garlic and stir 1 minute. Add chicken livers, apple, and marjoram; sauté until livers are no longer pink inside and apple is soft, about 8 minutes.
• Transfer warm liver mixture to processor. Add hard-boiled eggs, Sherry, and salt; puree until almost smooth. Transfer mixture to fine to medium sieve set over large bowl. Using sturdy rubber spatula, press mixture through sieve into bowl. Mix in remaining 1/2 cup butter. Season pâté to taste with freshly ground pepper. Transfer to small serving bowl. DO AHEAD Can be made 4 days ahead. Cover and chill.
• Garnish pâté with parsley and serve with toasted rye bread.