Chicken Liver Pâté and Melba Toast

With our first pâté being such a success, we decided to put it on the Christmas dinner menu. So we followed our main Chicken liver pâté recipe but this time made melba toast to serve it with.

The toast couldn't be easier (well unless it was just plain toast!). Preheat the grill to high and toast the bread lightly on both sides. Cut off the crusts, then holding the toast flat, slide a knife between the toasted edges to split the bread.

Then toast under the grill, untoasted sides uppermost, until golden and the edges curl. Serve warm.