|Liver pate/Duck liver pate||1⁄2 Pound (Such As Braunschweiger)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cream cheese||1⁄2 Pound (At Room Temperature)|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Minced fresh chives||1⁄4 Cup (4 tbs)|
1. In a bowl, mash liver pate until soft. Stir in pecans and brandy.
2. In another bowl, mix cream cheese and red onion until well blended.
3. Spread 1/2 the liver pate mixture level in the bottom of a clear, straight-sided bowl (about 3-cup size). Spoon 1/2 the cream cheese mixture onto pate mixture, and gently spread level. Repeat layers with remaining pate mixture, then cream cheese mixture, gently spreading each level. Sprinkle with chives.