Country Pâté Toasts With Pickled Grapes
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
White Vinegar1 cup
Granulated Sugar1 tbsp
Coriander Seed2 tsps
Hot Sauce (such as tabasco)1 tsp
Kosher Salt1 cup
Extra-Virgin Olive Oil1 cup
Dijon MustardDirections:
1
Put grapes into a small heatproof bowl
2
Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan
3
Pour over grapes and let sit for 1 hour
4
Cut grapes into quarters and reserve pickling liquid separately
5
Meanwhile, preheat oven to 350°F
6
Brush baguette slices with oil and arrange on a rimmed baking sheet
7
Bake until lightly browned and crisp, about 18 minutes
8
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles
9
Spread each slice of baguette with 1/2 tsp
10
Mustard, top with a piece of pâté, and sprinkle with pepper
11
Garnish with quartered grapes and a drizzle of pickling liquid and serve
12
Put grapes into a small heatproof bowl
13
Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan
14
Pour over grapes and let sit for 1 hour
15
Cut grapes into quarters and reserve pickling liquid separately
16
Meanwhile, preheat oven to 350°F
17
Brush baguette slices with oil and arrange on a rimmed baking sheet
18
Bake until lightly browned and crisp, about 18 minutes
19
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles
20
Spread each slice of baguette with 1/2 tsp
21
Mustard, top with a piece of pâté, and sprinkle with pepper
22
Garnish with quartered grapes and a drizzle of pickling liquid and serve
23
Do ahead Pickled grapes can be made up to 2 days ahead
24
Refrigerate in an airtight container
25
Pickled grapes can be made up to 2 days ahead
26
Refrigerate in an airtight container