How to make
Ingredients
- 8 slicesPC®Brioche Loaf
- 1 pkg (150 g)PC®Country-Style Pork & Goose Pâté With Cranberry Pâté
- 1 cup (250 mL)PC®Baby Dill Pickles with Garlic, drained
- 1Clove garlic
- 1 tbsp (15 mL)PC®Pickled Hot Banana Pepper Rings, drained
- 1 tbsp (15 mL)Olive oil
- 1 tbsp (15 mL)PC®White Wine Vinegar
- 2 tbsp (25 mL)PC®Dijon Mayo Sandwich Spread
How to make
- Step 1Preheat oven to 425°F (220°C). Arrange brioche in single layer on parchment paper-lined large baking sheet. Bake, flipping brioche once, until golden, 7 to 8 minutes. Let cool completely. Cut each slice into quarters to make 32 pieces total. Set aside.
- Step 2Meanwhile, arrange pâté on cutting board. With knife parallel to board, cut pâté in half through centre to make 2 thin pieces. Cut each piece into 8 equal cubes to make 16 pieces total. Set aside.
- Step 3Thinly slice 2 pickles; set aside. Combine remaining whole pickles, garlic, banana peppers, oil and vinegar in food processor. Pulse, stopping to scrape down bowl if necessary, until finely chopped. Set aside.
- Step 4Arrange half of the brioche in single layer on work surface. Top with sandwich spread, dividing evenly. Arrange 1 cube pâté over top of each; dollop each with 1 tsp pickle-garlic mixture. Sandwich with remaining brioche.
- Step 5Skewer reserved sliced pickles on each of 16 toothpicks; insert into brioche to secure.
