Need a last minute appetizer recipe for NYE? Try pate bites.
I developed this “recipe” after eating something similar at AOC in Los Angeles. If you are in the Southland, make sure you hit up this wine bar. Awesome food. I go almost every time I’m in LA.
Sourdough baguette cut in ½ inch diagonal slices (TIP: slices are sexier when cut on the diagonal)
Fat slice of pate of your choice (I like the mine smooth and velvety)
Medium bunch of microgreens (if I can’t find microgreens I use arugula)
Champagne or white wine vinegar (apple cider vinegar will work in a pinch)
Extra Virgin Olive Oil
Salt and Pepper
Place the baguette slices on a cookie sheet and stick in a 375 degree oven until brown and toasty. (TIP: Check them in 5 minutes and see where you are at. I have a tendency to burn my first batch.) When they are done place them on a cooling rack.
While bread is getting crunchy-good in the oven, get out a bowl that will fit the greens easily giving them room to groove. Before putting the greens in the bowl, pour in some vinegar (about 3 or 4 tablespoons) and add a couple of tablespoons of the olive oil. Put in a pinch of salt and pepper. Wisk it together vigorously. Pile the microgreens on top of the mixture. Don’t toss yet. Just set it aside.
Once the baguette slices (if we were Italian, we’d call them crostini) are cool enough to handle, slather some of the pate on each. Now you can toss the greens in the oil & vinegar and place a small bunch of the greens on top of the pate’d baguette slices.
Arrange them prettily in a spiral pattern on a round platter. Serve with Campari and soda (my fave!), sparkling wine, or French 75 cocktails (hint: I had a version w/o the gin and it was delish).
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