Lunch: Country Pâté Toasts With Pickled Grapes

Recipe by /contributors/union-square-events-epicurious Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.

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)

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.

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