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
Preparation
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.
Do ahead
Step 5
Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.
Recipe notes
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