Active Time

　　30 minutes

　　Total Time

　　2 hours

　　Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.

　　

Ingredients

Makes 32 pieces

　　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)

　　

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.