Pomegranate and chicken liver pâté crostini

• By Claire Borg

Bernard Muscat's wine recommendation: try a medium-bodied aromatic wine with a hint of sweetness and spice – Bottega Vinai Traminer del Trentino (2003) vy Ca’ Vit, from Attard & Co.

For 6 people, you will need:

One baguette, one pomegranate, 350g of chicken liver pâté, a bunch of wild rocket leaves (washed).

You can pick wild rocket while on a country walk. As a substitute, use tangy garden rocket. Break open the pomegranate and remove the arils (the pulpy seed-sacs) so that you have a good number of firm and unbroken ones. Slice the baguette and toast both sides of each round slice, under a hot grill. Leave them to cool. Spread one side of each slice generously with pâté, then garnish with rocket leaves and lots of pomegranate arils. Serve this as a snack or if you make the slices bite-sized, as a canapé with drinks.