Whirl together on high speed chicken liver, egg, flour, milk, salt & pepper until smooth mixture with no chunks forms.

Bake it in a parchment paper lined 12x12 inch baking sheet for 10 minutes at 350F, or until the mixture is no longer runny. Let cool.

While the pate is baking, saute onions in couple tablespoons of oil until golden in color, then add carrots and saute a little longer, until the carrots are slightly golden & soft. Cover with lid if needed. Let mixture cool.

Combine the carrot mixture with mayonnaise, salt, ground pepper, chopped greens, pressed or minced garlic and mix together.

Cut the baked pate in 2 halves. Spread 2/3 of the carrot mixture on one half. Cover with the other half. ((You could sandwich it with all of the carrot mixture and just stop at this point. It would yield smaller stack but a true 1 small bite appetizer, instead of 1.5 bites :) ) Cut this in 2 again. Spread the remaining carrot mixture on one half & cover with the other half. Trim the ends to make a neat square. Refrigerate for about an hour before attempting to cut into squares.

Remove the stacked pate from the fridge. Take the skewers and stick them into the pate, as though the pate is already cut into 1 inch squares. This will prevent the squares from sliding as you cut it. Now cut it into 1 inch squares, placing gentle pressure on the top of the skewers as you cut. Electronic carving knife works wonderful.

Now remove the skewers out of the pate one by one and thread 1 half of the tomato, cut side up onto the skewer. Then thread a small basil leaf or parsley leaf. Now put it back into the pate. Take 1 bread cube and add it to the bottom of the skewer.

Serve on a plate, placing each skewer at least 1 inch apart.