Pâté Cornichons Toasts

  • Prep Time 10 min
  • Total Time 25 min
  • Makes: 16 toasts

Ingredients

  • 1/2 cup thinly sliced shallots 125 mL
  • 1/3 cup red wine vinegar 75 mL
  • 1/2 tsp salt 2 mL
  • 3 tbsp mayonnaise 45 mL
  • 3 tbsp Dijon mustard 45 mL
  • 1 pkg Sensations by Compliments Grand-Mère Pâté with Peppercorns 112 g
  • 1/2 baguette, sliced crosswise diagonally into 16 slices, toasted
  • 8 cornichons, thinly sliced lengthwise
  • 1/4 cup loosely packed whole parsley leaves 60 mL

Directions

  • Step 1

    In bowl, toss shallots with vinegar and salt; let stand at least 15 min. (or up to 24 hr. refrigerated).

  • Step 2

    Spread mayonnaise, mustard and pâté on toasted baguette slices. Top with pickled shallots, cornichons and parsley leaves.

Tip

To make a classic French pâté sandwich, slice an entire baguette in half lengthwise and cut into 4 sections crosswise. Spread mayonnaise, mustard and pâté on toasted baguette sections. Top with pickled shallots, cornichons and parsley leaves. Close sandwiches to serve.

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Nutrition Facts

  • Nutrition Description Per serving: 2 toasts
  • Calories 140
  • Fat 8 g
  • Saturated Fat 2 g
  • Carbs 13 g
  • Sugar 2 g
  • Protein 4 g
  • Cholesterol 35 mg
  • Fibre 1 g
  • Sodium 490 mg