Method:
1 Pre heat the oven to 200°C fan-forced.
2 Melt butter in a frying pan over medium heat, cook onion, garlic and thyme for 2-3 minutes, add livers. Cook for 30 seconds each side, pour in the brandy, flambé. Cool 5 minutes. Transfer mixture to a processor. Process until smooth. Season to taste with salt and pepper.
3 Spoon mixture into a bowl, place the bowl in another bowl of ice cubes and whisk in the butter a little at a time until cool and thickened.
4 Brush both slices of bread with olive oil, place on a baking tray bake for 3-5 minutes or until toasted.
5 Serve the toasted bread with the pate.