Vietnamese Pate Crostini
Ingredients
- i used makes ~20 crostini:
- 1 french baguette sliced to ~1/3 inch thick on a diagonal (so that you get more surface area!)
- 8 oz vietnamese pate i buy this from my local banh mi shop
- 20 pickled carrot flowers see note below
- 10 cornichons sliced in half lengthwise
- handful of cilantro
Instructions
- arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and toast at 400F until lightly golden and crisp around the edges, ~8 minutes, let cool slightly
- spread each crostini with a generous layer of vietnamese pâté
- top each with half a cornichon, a pickled carrot flower, 1-2 cilantro leaves, and serve immediately!
Notes
how to make pickled carrot flowers: i make these by slicing carrots into about 1/4-inch rounds, then cutting them with a mini flower-shaped cutter. place them in a jar and cover with equal parts water and white vinegar, a spoonful of sugar, and a pinch of salt. let them pickle in the fridge for at least 24 hours before using