Pistachio Chicken Liver Pate Rolled In Prosciutto
|Chicken liver pate with marsala||2 Cup (32 tbs)|
|Shelled pistachio nuts||1⁄2 Cup (8 tbs), coarsely chopped|
|Thin prosciutto slices/Nam||6|
|Crostini/Slices italian bread||4|
1. Prepare chicken liver pate through step 3. Before chilling, stir in pistachio nuts.
2. Lay a piece of plastic wrap on a work surface. In center place a row of prosciutto or ham slices, overlapping by 1 inch. Spoon liver mixture down center of prosciutto. Using plastic wrap to help lift edges, roll up, jelly-roll fashion, into a thick log. Twist ends of wrap tightly to seal.
3. Refrigerate log at least 2 hours or up to 2 days. Cut into 3/4 inch slices and serve on crostini or slices of Italian bread.