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
Brush baguette slices with oil and arrange on a rimmed baking sheet
2
Bake until lightly browned and crisp, about 18 minutes
3
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles
4
Spread each slice of baguette with 1/2 tsp
5
Mustard, top with a piece of pâté, and sprinkle with pepper
6
Garnish with quartered grapes and a drizzle of pickling liquid and serve
7
Do ahead Pickled grapes can be made up to 2 days ahead
8
Refrigerate in an airtight container
9
Pickled grapes can be made up to 2 days ahead
10
Refrigerate in an airtight container
11
Put grapes into a small heatproof bowl
12
Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan
13
Pour over grapes and let sit for 1 hour
14
Cut grapes into quarters and reserve pickling liquid separately
15
Meanwhile, preheat oven to 350°F
16
Brush baguette slices with oil and arrange on a rimmed baking sheet
17
Bake until lightly browned and crisp, about 18 minutes
18
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles
19
Spread each slice of baguette with 1/2 tsp
20
Mustard, top with a piece of pâté, and sprinkle with pepper
21
Garnish with quartered grapes and a drizzle of pickling liquid and serve
22
Put grapes into a small heatproof bowl
23
Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan
24
Pour over grapes and let sit for 1 hour
25
Cut grapes into quarters and reserve pickling liquid separately
26
Meanwhile, preheat oven to 350°F