Pâté Cornichons Toasts
Prep Time
Makes
Cooking Mode
½ cup thinly sliced shallots
⅓ cup red wine vinegar
½ tsp salt
3 tbsp mayonnaise
3 tbsp Dijon mustard
1 pkg Sensations by Compliments Grand-Mère Pâté with Peppercorns
½ baguette, sliced crosswise diagonally into 16 slices, toasted
8 cornichons, thinly sliced lengthwise
¼ cup loosely packed whole parsley leaves
½ cup thinly sliced shallots
⅓ cup red wine vinegar
½ tsp salt
3 tbsp mayonnaise
3 tbsp Dijon mustard
1 pkg Sensations by Compliments Grand-Mère Pâté with Peppercorns
½ baguette, sliced crosswise diagonally into 16 slices, toasted
8 cornichons, thinly sliced lengthwise
¼ cup loosely packed whole parsley leaves
Directions
1In bowl, toss shallots with vinegar and salt; let stand at least 15 min. (or up to 24 hr. refrigerated).
2Spread mayonnaise, mustard and pâté on toasted baguette slices. Top with pickled shallots, cornichons and parsley leaves.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
