Mediterranean Diet Bread with Liver Pate

Elevate your appetizer game with this Mediterranean Diet Bread with Liver Pate, a perfect blend of wholesome nutrition and luxurious flavor. This recipe features artisanal whole wheat bread enriched with a trio of toasted seeds—sunflower, sesame, and pumpkin—for a nutty, rustic charm, while a touch of honey and olive oil keeps it soft and fragrant. Paired with a velvety homemade chicken liver pâté infused with cognac, cream, and fresh thyme, this dish strikes a balance between light and indulgent. Whether you're hosting a dinner party or preparing an elegant snack, this Mediterranean-inspired combination is perfect for sharing and packed with heart-healthy ingredients. Slice, spread, and savor every bite of this irresistible duo!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 500 grams Whole wheat flour
• 300 milliliters Warm water
• 7 grams Active dry yeast
• 60 milliliters Olive oil
• 10 grams Sea salt
• 15 grams Honey
• 80 grams Mixed seeds (sunflower, sesame, pumpkin)
• 250 grams Chicken livers
• 50 grams Butter
• 1 medium Onion
• 2 cloves Garlic cloves
• 30 milliliters Cognac or brandy
• 80 milliliters Cream
• 5 grams Salt
• 2 grams Black pepper
• 5 grams Fresh thyme

Directions

Step 1

To make the bread, in a large bowl, combine the whole wheat flour, active dry yeast, and sea salt.

Step 2

In a small bowl, mix the warm water, honey, and olive oil together. Add this mixture to the flour and knead until a dough forms.

Step 3

Continue to knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

Step 4

Place the dough into an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 hour, or until doubled in size.

Step 5

Once the dough has risen, punch it down and knead in the mixed seeds.

Step 6

Shape the dough into a loaf and place it on a parchment-lined baking sheet. Cover it with the damp cloth again and let it rise for an additional 30 minutes.

Step 7

Preheat your oven to 220°C (425°F).

Step 8

Bake the bread for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack.

Step 9

For the liver pate, start by finely chopping the onion and garlic.

Step 10

In a skillet over medium heat, melt half of the butter. Add the onions and garlic and cook until soft and translucent.

Step 11

Increase the heat to high and add the chicken livers to the skillet. Cook until browned on the outside but still slightly pink inside.

Step 12

Add the cognac or brandy and let it reduce for a minute. Remove from heat.

Step 13

Transfer the mixture to a food processor, add the remaining butter, salt, black pepper, fresh thyme, and cream. Blend until smooth.

Step 14

Adjust seasoning if necessary. Transfer the pate to a small serving dish, cover, and refrigerate for at least 2 hours to set.

Step 15

Serve the Mediterranean bread sliced with the liver pate spread on top. Enjoy your Mediterranean-inspired dish!

Nutrition Facts

Serving size	(1552.4g)

Amount per serving	% Daily Value*
Calories	3924.5

Total Fat 198.7g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 16.7g
Cholesterol 933.4mg	0%
Sodium 9606.5mg	0%
Total Carbohydrate 424.0g	0%
Dietary Fiber 74.5g	0%
Total Sugars 31.4g
Protein 126.2g	0%

Vitamin D 108IU	0%
Calcium 501.2mg	0%
Iron 39.9mg	0%
Potassium 3567.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 12.7%

Carbs: 42.5%