Pork Pâté & Comté Toast
We love shopping the local fresh food markets and often come across some interesting imported products to try! I have put together some of these ingredients, combined with the pickles I made last season using gherkin cucumbers bought at the Calgary farmers market.
The tartness of the pickle combined with rich pork paté, comté cheese, and Dijon is perfect for a light lunch, after-school snacks, or an appetizer to awaken the palate before dinner. This recipe is simple to put together and sure to please any appetite.
Yield: serves 2–4 people
Preparation time: 30–45 minutes
Cook time: 15 minutes
1 tbsp butter
3 tbsp Dijon mustard
2½ oz comté cheese, grated
1 tin good quality pork paté (approx.154 g)
3 gherkin dill pickles
Fresh cracked black pepper
Preheat an oven to broil.
Slice the baguette into ½-inch thick slices.
Melt the butter in a large frying pan on medium heat.
Add the baguette to the pan and toast on both sides until golden brown.
Turn the heat off and place the toasts on a baking tray.
Spread a small amount of dijon on each slice.
Top with the grated comté cheese and place in the oven under the broiler for about 3 minutes, until the cheese is just melted.
Remove from the oven and top the melted comté with a slice of the pork paté, slices of pickle, and fresh cracked black pepper.