Country Pâté Toasts With Pickled Grapes

Ingredients for Country Pâté Toasts With Pickled Grapes

• 240ml red seedless grapes (about 140g )

• 120ml 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)

• 60ml extra-virgin olive oil

• 350g store-bought Pâté de Campagne (country pâté)

• About 40g Dijon mustard

• Freshly ground black pepper (for sprinkling)

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 177°C. 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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.