Saturday, August 04, 2007

Easy Canape

I've always loved having a little bit of the sourness of a cornichon after a mouthful of liver. So much so, in fact, that I've come to really like the sourness of a cornichon during a mouthful of liver. So, since everyone likes it, why not put some pate on toast points and then sprinkle with julienned cornichons? Just an idea. I'm thinking about this since I just went all Nellie Melba and had some pate on Melba toast...

2 comments:

carolyn said...

mmmm pate and pickles... one of my favorites... with little balsamic drips...

Me said...

Keller's got a balsamic glaze he uses for decoration as well as taste. Going to try it one of these days for presentation. Toast points, pate, pickles, and balsamic drips...mmmm...