Tonight I pulled out a recipe I've been saving for chicken liver paté from Nancy Silverton's Pizzeria Mozza (still a tough reservation to get). The rustic mixture is flavored with pancetta, capers, lemon zest and plenty of olive oil. I topped James' toasts with crisp shards of pancetta.
For some variety I went for a new twist on salt cod purée -- drizzled with olive oil, quickly broiled and topped with olive oil braised chard. A favorite at San Francisco's Zuni Cafe (a favorite of ours).