Velvet Underground Appetizer

# The Ingredients You'll Need:

01 - 7 oz smooth duck or chicken liver pâté (store-bought or homemade)

02 - 4 tbsp fig jam

03 - 2 tbsp blackcurrant jam

04 - 1.8 oz roasted hazelnuts, roughly chopped

05 - 1 oz toasted walnuts, broken into pieces

06 - 1 small baguette, thinly sliced and toasted (optional: gluten-free crackers or vegetable sticks)

07 - Fresh herbs (such as chives or parsley), finely chopped, for garnish

01 - Spread half of the pâté evenly onto the base of a shallow serving dish or individual ramekins.

02 - Dot half of the fig jam and blackcurrant jam over the pâté, swirling lightly to create a marbled effect.

03 - Sprinkle half of the hazelnuts and walnuts evenly over the jam layer, gently pressing them in to embed beneath the surface.

04 - Repeat layering with the remaining pâté, jams, and nuts to form a second layer, ensuring some nuts remain hidden below the surface.

05 - Smooth the top with a spatula and garnish with additional chopped nuts and fresh herbs.

06 - Serve immediately alongside toasted baguette slices, gluten-free crackers, or vegetable sticks.

01 -

It's a show-off moment disguised as simplicity, since it takes 15 minutes and looks like you spent all day.
The hidden nut layers surprise you with every bite, making even a simple snack feel like discovery.
It works for both intimate dinners and crowded parties without any last-minute stress.

02 -

Cold pâté doesn't spread—let it sit on the counter for 10 minutes and it becomes tractable, almost grateful under the spoon.
The nuts have to be the right size or they disappear into nothing; aim for pieces you can see, not powder.
Don't skip the toasting step for the walnuts if you're starting with raw ones, because that's where half the flavor lives.

03 -

Make this up to 4 hours ahead and keep it in the fridge until serving—cold pâté tastes better and stays neat.
Toast your own nuts and seeds the day before if you can; the smell alone will set the mood for dinner.