Pate and Apple Chutney Canapes Recipe

Pate and Apple Chutney Canapes Recipe Instructions

• 1 whole Granny Smith Apple
• ½ teaspoon minced fresh shallot
• 1 tablespoon butter
• 1 teaspoon brown sugar
• 1/2 teaspoon. sugar
• 1/2 teaspoon Balsamic vinegar
• 1 French baguette
• 1 7 oz. Country Pate with Black Pepper
• 2-3 tablespoon Stone Ground Mustard
• 1-2 tablespoon. fruit jam - apricot, fig or orange would work best
• Microgreens for garnish

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.