This recipe turns toast and pâté into something elegant and fancy with a few simple tips. This pâté platter takes grocery store ingredients and creates a gourmet party appetizer. Or serve these as hors d'oeuvres at a canapé and cocktail party this Christmas. The toast points and caramelized oranges can be make in advance and the pâté is store bought, making this holiday appetizer stress free and easy!
These delicious looking party bites are so simple to make, yet they look so very elegant on a platter or plate. I don't know about you but that is the type of appetizer I want in my recipe box this holiday season!
Can I really make this with grocery store ingredients?
YES!!! isn't that cool! Something elegant and fancy just with a few basic ingredients. No need to look for a gourmet shop. You can make this with easy to find ingredients. In fact you need just 5 ingredients (plus salt and pepper) to make this delicious party platter. (A garnish of parsley helps make it look gorgeous but it isn't an essential ingredient!)
- Sliced Bread
- Brown Sugar
Which Pâté should I use?
The choice of pâté is up to you, you can use a smooth pâté from a tub, or go for a course pâté that often comes in a ceramic pot.
A chicken liver or duck liver pâté is perfect here. I like to use a smooth duck pâté from my favorite Aussie producer, Maggie Beer, it is easy to find at the grocery store and for the price it tastes like a far more expensive product.
If you want to make your own then this is my recipe for pâté is included below. But I promise with this recipe store bought pâté is elevated enough. Save making your own for a Sunday afternoon then dine that night on bread, pâté and wine. A dinner of kings 😀
How to caramelize orange segments
There are two ways to caramelize your orange segments.
- A kitchen blow torch
- A very hot broiler
Both methods start with the same prep:
- First cut the orange into thick slices and then cut away the peel.
- Cut the slices into quarters and lay on a heatproof surface.
- Sprinkle brown sugar over the slices and then caramelize using your chosen method.
TO USE A BLOW TORCH
Melt the sugar carefully by moving the blow torch in circles over the sugar to avoid burning. Stop once a golden colour has been achieved. The sugar will solidify on cooling
TO USE THE BROILER
Set the broiler to the highest setting and let it get very hot. Place your tray of orange slices under the broiler keeping them as close as you can to the heat source. Broil for 60-90 seconds until the sugar has melted and is golden brown. Remove from the broiler and allow to cool.
Why not pin this recipe for Toast and Pâté with Caramelized Orange Pin it here.
Once you have caramelized the orange, it is an assembly job. Have the oranges and toast points made in advance and wow your guest with something elegant and deceptively simple.
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Toast and Pâté with Caramelized Orange
- ½ cup pâté
- 1 batch toast points - 36 points
- 1 orange
- 3 tablespoon brown sugar
- fresh parsley garnish
To caramelize the oranges
- Cut the orange into 9 thick slices, and then carefully cut away the peel.
- Cut the slices into quarters and place on a heatproof surface.
- Sprinkle the segments with brown sugar and caramelise using one of the following options.
- Melt the sugar carefully by moving the blow torch in circles over the sugar to avoid burning. Stop once a golden colour has been achieved.
- Set aside to cool and allow the sugar to harden.
- Set the broiler to the highest setting and let it get very hot.
- Place your tray of orange slices on a tray under the broiler keeping them as close as you can to the heat source. Broil for 60-90 seconds until the sugar has melted and is golden brown.
- Remove from the broiler and allow to cool and the sugar to harden.
To assemble the dish
- Spread a teaspoon or so of pâté on each of the toast points.
- Add a segment of caramelized orange and a sprinkling of finely chopped parsley.
Homemade Chicken Liver pâté
- 1 small onion
- ½ teaspoon dried thyme leaves
- 1 sticks butter divided
- 12 oz chicken livers cleaned
- ⅓ cup sherry/madeira/marsala
- ⅓ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Peel and dice the onion.
- Heat a tablespoon of the butter in a nonstick skillet over a low heat, and add the onion and thyme.
- Cook for 4-5 minutes until softened but not coloured.
- Whilst the onions are cooking chop the livers into ½ inch chunks.
- Turn the heat up to medium high and add in the livers. Cook for 2 minutes until browned on the outside and still pink within.
- Add the whole mixture to a food processor.
- Pour the sherry into the skillet and allow it to come to a boil. Boil for 2 minutes until you have reduced it by about half. Remove from the heat and add in the remaining butter. It should slowly melt.
- Add the reduced alcohol mixture, cream, salt and pepper to the food processor and whizz until smooth.
- Check the taste and add more salt if required.
- Optiona Step: Empty the contents into a sieve and use the back of a spoon to push the mixture through. This results in a super smooth pate.
- Pour the pâté into a serving dish and chill for at least 2 hours.
If you are keeping the pâté for longer than 1 day, allow the pate to chill for two hours. Melt ½ stick (55g) of butter in a small pan and seal the top of the pate to stop air getting to it.
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