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!
- 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
Preheat An Oven
Preheat an oven to 180ºC.
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.
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.
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!
Hungry for more? Try one of these!