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Epicurious

Country Pâté Toasts With Pickled Grapes

By Union Square Events

4.4

(6)

Country pate with pickled grapes
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.

Recipe information

  • Total Time

    2 hours

  • Yield

    Makes 32 pieces

Ingredients

1 cup red seedless grapes (about 5 ounces)
1/2 cup white vinegar
1/2 cup granulated sugar
1 tablespoon coriander seeds
2 teaspoons hot sauce, such as Tabasco
1 teaspoon kosher salt
1 baguette, cut into 32 slices (1/4-inch thick)
1/4 cup extra-virgin olive oil
12 ounces store-bought Pâté de Campagne (country pâté)
About 1/4 cup Dijon mustard
Freshly ground black pepper (for sprinkling)

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.

    Step 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.

  2. Do ahead

    Step 5

    Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.

TagsToastSandwichGrapeFruitStarterDinnerDairy FreeNut FreeNew YearsEpicurious

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