Country Pâté Toasts With Pickled Grapes
Elegant appetizer toasts featuring store-bought country pâté paired with tangy pickled grapes. Crispy baguette slices are topped with Dijon mustard, rich pâté, and finished with spiced pickled grapes for a perfect balance of flavors.
Ingredients
- •1 cup red seedless grapes (about 5 ounces)
- •½ cup white vinegar
- •½ cup granulated sugar
- •1 tablespoon coriander seeds
- •2 teaspoons hot sauce, such as Tabasco
- •1 teaspoon kosher salt
- •1 whole baguette, cut into 32 slices (1/4-inch thick)
- •¼ cup extra-virgin olive oil
- •12 ounces store-bought Pâté de Campagne (country pâté)
- •¼ cup Dijon mustard
- •1 to taste freshly ground black pepper
Cooking Instructions
- 1.
Put grapes into a small heatproof bowl. Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan. Pour over grapes and let sit for 1 hour. Cut grapes into quarters and reserve pickling liquid separately.
60 min
- 2.
Meanwhile, preheat oven to 350°F. Brush baguette slices with oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 18 minutes.
18 min
- 3.
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.
5 min
- 4.
Spread each slice of baguette with 1/2 tsp. mustard, top with a piece of pâté, and sprinkle with pepper. Garnish with quartered grapes and a drizzle of pickling liquid and serve.
15 min
- 5.
Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.
