Country Pâté Toasts With Pickled Grapes
From the kitchen of CarlyCrispy baguette slices topped with rich country pâté and tangy-sweet pickled grapes spiked with coriander and hot sauce. The contrast between creamy spread and bright, spiced fruit makes this an elegant appetizer that feels fancy but comes together fast.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 cup red seedless grapes (about 5 ounces)
- 11/2 cup white vinegar
- 11/2 cup granulated sugar
- 11 tablespoon coriander seeds
- 12 teaspoons hot sauce, such as Tabasco
- 11 teaspoon kosher salt
- 11 baguette, cut into 32 slices (1/4-inch thick)
- 11/4 cup extra-virgin olive oil
- 112 ounces store-bought Pâté de Campagne (country pâté)
- 1About 1/4 cup Dijon mustard
- 1Freshly ground black pepper (for sprinkling)
Instructions
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.
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.
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.
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.
Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.