YIELD: 4 servings
4 oz.country style paté, chopped
1 oz.Gruyere cheese, grated
1 ⁄4 cup mayonnaise
1 Tbsp.Dijon mustard
1 ⁄2 cup red California seedless grapes, quartered or sliced
1 ⁄4 cup Spanish Marcona almonds
1 ⁄4 cup celery, diced
1 ⁄4 cup tart apple, diced
1 very fresh baguette
lettuce and tomato, if desired
- Mash together the chopped paté and grated cheese.
- Add the mayonnaise and Dijon mustard and mix well.
- Stir in the grapes, almonds, celery and apple.Chill until ready to use.
- TO PLATE: Slice the baguette lengthwise without cutting completely through.Press down the middle of the bread to make a shallow channel.Spoon the paté salad evenly into the channel.(Add lettuce and tomato if desired.) Cut the prepared sandwich into 4 even portions and serve.
Recipe and photo from the California Table Grape Commission.