Spanish-style Pâté with Pine Nut and Orange Zest Drizzle
Equipment
Ingrediënten
- ¼ cup sugar
- ¼ cup water
- Pinch of salt
- Zest of 1 orange finely grated or cut into very thin strips
- 2 tablespoons pine nuts
- 4 thin slices of long-loaf baguette bread, toasted if desired
- ⅛ pound store-bought or homemade liver pâté
Instructies
- In a small saucepan, combine the sugar, water, a pinch of salt, orange zest, and pine nuts.
- Heat the mixture over medium heat, stirring until the sugar dissolves.
- Reduce the heat to low and let it simmer for about 15 minutes.
- Allow the syrup to cool completely, then cover and refrigerate for at least 2 hours or overnight to blend the flavors.
- Cut the liver pâté into thin slices.
- Place a slice of pâté on each toasted bread slice.
- Spoon the chilled pine nut and orange zest syrup over the pâté-topped bread.
Notes / Tips / Wine Advice:
Serve the pâté canapés as a delightful appetizer or part of a tapas selection.
Nutritional Information
Calories: 250 kcal
--------------------------------------------------------------------------------------------------
