This recipe still use store bought canned pâté, but I'm seriously thinking about making my own version of chicken pâté or pâté de foie gras in the future, can't wait for it to happen!
Mixed pâté and caramelized onions served on toast -
Ingredients (for 4 servings)?
- 1 small can/80 grams pâté
- 4 big slices/6 medium slices simple bread (rye or sour dough preferred)
- 1/2 medium onion
- Short section cucumber
- 2 tablespoons olive oil
- 1/2 teaspoon balsamic vinegar
- 1/8 teaspoon salt
- Some rainbow peppercorn
- Some fleur de sel
Peel and slice the onion. Drizzle 2 tablespoons of olive oil to a medium pot. Add in 1/2 sliced onion along with 1/8 teaspoon of salt. Give it a quick stir then turn to medium heat, cook for another 15 to 16 minutes. Remember to stir the onion once a while.
When the onion is about ready, add in 1/2 teaspoon of balsamic vinegar and cook till fully absorbed, about 1 minute. Remove from heat.
The canned pâté I got was made with 20% goose meat, 15% goose foie gras, and 15% pork product. Other variations such as chicken liver pâté can be a great alternative.
Slice the bread, toast or grill till hot and crunchy on the edges. There's no need to brush with olive oil or garlic before heating up the bread slices.
Top the bread slices with generous amount of pâté. Add some caramelized onion on top of pâté then garnish with thinly sliced cucumber. Sprinkle some freshly ground rainbow pepper on the plate, also sprinkle some fleur de sel on each toast before serving.
Just wait, next time it'll be homemade pâté on the plate.
Other tapas and bar food recipes:
- Quick side dish: sautéed button mushrooms with balsamic vinegar
- Super easy way to jazz up sliced salami - how about crispy chips?
- Bar food 101 - spicy pork sausages with cremini mushroom and lots of garlic