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  • Writer's picturechefalisonbiebs

Pork Pâté & Comté Toast

We love shopping at 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 pâté, 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

½ baguette

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 the 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 pâté, slices of pickle, and fresh cracked black pepper.


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