Pork liver pate with tomato confit

Cut the vegetables and sauté with salt and pepper, when ready add the white wine and allow to reduce.

Then add the liver cleaned and cut into strips, once ready add the cream (I used soy cream) and leave for a couple of minutes, remove from heat, beat everything, add the cream cheese (I used 0%) and continue beating, add spices to taste, add salt and put in a bowl or cup.

Sprinkle spices on top (I used Just Spices Mediterranean vegetable seasoning) and once cold put it in the fridge well covered so it does not oxidize. And enjoy! Warning, it is liver and tastes like liver, if you do not like it, you can make it with other things like mushrooms, I will upload the recipe soon.