Method:

1. Heat the olive oil in a pot over medium-low heat. Add the red onion, garlic, thyme and a pinch of salt. Sauté until softened, about 3-4 minutes.
2. Add the chicken livers and ½ cup water. Bring to a simmer, cover and cook slowly over a low heat for 3-4 minutes stirring occasionally, until the chicken livers are no longer pink. Set aside and allow to sit for 5 minutes.
3. Tip into a sieve, strain the excess liquid and add the remaining pieces to a food processor.
4. Start blending until coarsely chopped. While the blender is running, add the butter a knob at a time, until incorporated. Season to taste with salt and pepper.
5. Spoon the pate into ramekins, smoothing the tops. Refrigerate until set.
6. In the meantime, prepare the compote: Place the berries and sugar in a small pot, and cook slowly over medium-low heat, stirring often and mashing the berries with a spoon. Cook for about 15 minutes, until most of the liquid has evaporated. Refrigerate to cool.
7. Once the pâté and compote have cooled, remove them from the fridge. Spoon the compote over the paté. Serve on a platter with the toasted baguette slices.