Pate Bites and Herb Brie Board

by
  3.0 – 6 reviews  • French Recipes
Level: Easy
Total: 10 min
Prep: 10 min
Yield: 4 servings
Level: Easy
Total: 10 min
Prep: 10 min
Yield: 4 servings

Ingredients

  1. 4 slices dark bread, pumpernickel or German whole grain, toasted
  2. 4 tablespoons whole grain mustard
  3. 1/2 pound country pate or mousse pate
  4. 1/4 red onion, finely chopped
  5. 4 tablespoons capers, drained
  6. 1/2 pound herb brie
  7. Cornichons or baby gherkin pickles
  8. Water crackers
  9. Red seedless grapes

Instructions

  1. Spread toasted bread lightly with mustard. Arrange pate in thin layer on top of mustard. Top with chopped onions and capers. Cut each slice of bread into quarters. Arrange on a cheese board with a wedge of brie at room temperature, cornichons, crackers, grapes.

Reviews

William James
Nice, light, romantic, perfect for guests or a picnic snak. I personally don’t like water crackers so I used a buttery cracker. But everything else is wonderful.
Tiffany Alexander DVM
Wow. This may be the reason that the rest of world thinks the French are rude? I didn’t see butter listed anywhere in this recipe. But then I’m just a Simpleton American. I do agree that a good mustard is the preferred condiment with pate.

That said, I’m going to take my “gargantuan frame” all 5″9′ 110 pounds of it, to the store to get some fatted liver paste (don’t get me wrong- I like pate). And I WILL eat it with mustard.

Maybe someday we will become “cultured” enough to be snotty too.

Joseph Salazar
The mustard and onion wipe out the taste of the pate. I suppose you could use a lot less mustard and leave out the onion. Still…this was not up to Rachael’s standards.
Connie Evans
Butter on with pate?! Mon dieux, you Americans really are simpletons when it comes to cuisine, aren?t you? We in the culturally enlightened regions of the world know that pate is only accented with a nice grain mustard.

Go shovel more fast food into those gargantuan frames of yours. Fools. Next time try ketchup? it is only the national food of your effete nation.

Vive la France!

Gaston Deveraux

Amy Craig
First, don’t go by what you saw on TV- the finished product had way too much onion and capers on it. Totally overwhelming. the mustard already adds a strong punch to something that really doesn’t need a kick!

The method of the way she builds it is really useful. i would substitute the mustard with butter so the bread does not get soggy. i would make it so that each bite had no more than 3 capers and no more than 4 little pieces of onions.

as far as pate, if you like it, go with what you like and let the pate shine through. i find the mousse pate a little lacking but that’s just me. perhaps if you are trying to get people to eat a milder flavor it might be the way to go (and also the reason why she wanted to add mustard?) – i have no idea. If you like the idea of the mustard, then build this on toasted white bread so that they come out like toast points.

but pumpernikel and pate, mustard and overloaded capers and onions is just too much. less is more.

Michael Anderson
I was disappointed when I did a search on this recipe. I thought,
“wow, a pate recipe from RR.” Nope. Poo. The accompainments were good
though.

 

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