Country Pâté Toasts With Pickled Grapes

Directions

1. 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.

2. 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.

3. 3.

   Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.

4. 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.

5. 5.

   Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.