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Country Pate with Apple Chutney Appetizer Toasts Recipe

Liliana Knigin
  |   January 10, 2019   |  
Our rustic country pate with black pepper finds the perfect match in a sweet apple chutney, for a canape recipe that's sophisticated and delicious.

Prep Time:
Cook Time:
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Yield: 16 canapés

Country Pate with Apple Chutney Appetizer Toasts Recipe


  1. Clean and peel the apple and cut it into small ¼ inch cubes.
  2. Bring a sauté pan to medium heat and melt the butter. Add the shallots and sauté for 2 minutes. Then add the apples, brown and white sugar, and balsamic vinegar. Stir and continue to cook for 2-3 minutes. The apples should be slightly soft but still maintain a crunchy texture. Remove from heat and set aside to cool.
  3. Slice the baguette at a 45-degree angle making 16, ¼-inch thick pieces.
  4. Slice the Country Pate into ¼-inch thick pieces. This should make 16 pieces.
  5. Take each baguette slice and first spread some whole grain mustard. Then place over the mustard the pate. Top with the apple chutney, and then small dab of either Apricot or Orange Jam.
  6. Plate and sprinkle over some micro greens for garnish.

This recipe is found in:
Recipes by Ingredient: Foie Gras Recipes
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Holiday Recipes, Valentine's Day Recipes
Recipes by Cuisine: French Recipes

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Liliana Knigin

A foodie with a knack for creating elegant recipes, Liliana has been crafting some of our most delicious recipes for over 20 years.

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