Mini canapés: grilled croutons, veggie pâté

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Preparation

Start by cubing the apple.

In a small ovenproof saucepan, pour 10 ml cider vinegar, the cubed apple and the cranberries. Heat slightly and place in the oven, covered, at 175 °C (350 °F) for about 40 minutes.

Remove fruit from the oven and blend it in the food processor until you obtain a relatively smooth purée.

In a mixing bowl (or the saucepan you used for the apples), mix together both types of mustard and an equivalent amount of fruit purée until well blended. Season well with pepper and refrigerate in a Mason jar. Refrigerated, this mustard will keep for several days.

Cut cucumbers in 5-mm thick slices. Place in a Mason jar, pressing down well.

Cut Cipollini onions in slices, twice as thin as the cucumber slices. If you are using pearl onions, halve them. Add the onions to the cucumbers, making sure to fit all the sliced vegetables in the Mason jar. Add sprigs of dill (cut lengthwise).

Bring the remaining cider vinegar to a boil, along with 150 ml of water and the granulated sugar. Season well and pour into the jar of vegetables. Close the Mason jar and refrigerate it. Refrigerated, this veggie marinade will keep for a few weeks.

Slice the baguette diagonally into 1-cm thick croutons. Spread them out, season them and oil them well on both sides. Barbecue them quickly or brown them in a cast-iron grill skillet for 5–10 seconds per side. Finish them off in the oven at 175 °C (350 °F) on a baking sheet for 5 minutes. Set aside.

Carefully cube the veggie pâté. The pack should yield about 20 cubes. Set aside.

Plate the croutons on a serving dish or platter. Spread a generous amount of mustard on each crouton, add a cube of pâté and top with a slice of marinated cucumber and a slice or marinated onion.

Source : Martin Juneau