Recipe: Duck Pate On Bagel Croutes
Making the most of a pre-made ingredient like a pate and transforming it into a neat liltle canapé is smart... but using other tricks like a bagel to cut out the rounds makes it even easier!
Ingredients
- 1 fresh red onion bagel
- 1 shot olive oil
- 100 g duck and ruby port paté
- 75 ml double cream
- 1 small bunch of fresh parsley
- 1 handful of red grapes
Step 1
Preheat An Oven
Preheat an oven to 180ºC.
Step 2
Bake The Bagel Rounds
Thinly slice the bagel vertically, to get thin, round bases. Place the bases onto a baking tray. Drizzle over a little olive oil. Bake the bagel croutons for 5 minutes, until golden and crisp, then allow them to cool.
Step 3
Loosen The Paté
Beat the cream into the pate until all the lumps are smooth, then chop the parsley and stir that in too! Spoon a small amount as neatly as possible onto each bagel slice, using a warm teaspoon.
Step 4
Garnish With Grape
Slice the grapes into thin slithers and place one onto the pate with a tiny sprig of parsley. Serve up with a couple of other canapés!
