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    Home > Meal Type > Appetizers and Starters

    Toast and Pâté with Caramelized Orange

    Updated: Mar 17th 2019 • Published: Nov 1st 2018 • 2 Comments

    Jump to Recipe SaveSaved!
    5 from 4 votes
    platter of toast and pate with caramelized oranges with text at the top
    close up on the caramelized oranges on the toast and pate platter
    overhead view of a platter of toast and pate

    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!

    an oval plate with toast points spread with pate and garnished with parsley and caramelized orange pieces with fairy lights in the background

    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!

    Jump Menu

    • Can I really make this with grocery store ingredients?
    • Which Pâté should I use?
    • How to caramelize orange segments
    • Recipe
    • Toast and Pâté with Caramelized Orange
    • Recipe
    • Homemade Chicken Liver pâté

    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
    • Butter
    • Pâté
    • Orange
    • 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 😀

    a grey speckled plate with toast points spread with pate and garnished with parsley and caramelized orange pieces

    How to caramelize orange segments

    There are two ways to caramelize your orange segments.

    1. A kitchen blow torch
    2. 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.

    close up on the caramelized orange segments on top of the pate and toast

    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.

    Learn how to make the perfect toast points with my complete guide here.

    Enjoy x

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    Recipe

    sq image from overhead showing the whole platter of toast and pate with caramelize orange

    Toast and Pâté with Caramelized Orange

    Claire | Sprinkle and Sprouts
    This recipe turns toast and pâté into something elegant and fancy with a few simple tips. This pâté platter takes supermarket 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 made in advance and the pâté is store-bought, making this holiday appetizer stress free and easy! 
    5 from 4 votes
    Print Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Appetizer, Party Food
    Cuisine Modern Australian
    Servings 36
    Calories 59 kcal

    Ingredients
     
     

    • ½ cup pâté
    • 1 batch toast points - 36 points
    • 1 orange
    • 3 tablespoon brown sugar
    • fresh parsley garnish

    Instructions
     

    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.

    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.
    • Set aside to cool and allow the sugar to harden.

    BROILER

    • 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.
    Tried this recipe?Let us know how it was!

    Nutrition

    Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 93mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.9mg | Calcium: 10mg | Iron: 0.6mg
    For more great recipes follow me on PinterestFollow @sprinklessprout

    Recipe

    sq image from overhead showing the whole platter of toast and pate with caramelize orange

    Homemade Chicken Liver pâté

    Claire | Sprinkle and Sprouts
    A delicious, creamy smooth pâté that is so easy to make.
    4.50 from 4 votes
    Print Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Chilling time 2 hours hrs
    Total Time 15 minutes mins
    Course Appetizer, Snack
    Cuisine French Inspired
    Servings 6
    Calories 132 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

      Tried this recipe?Let us know how it was!

      Nutrition

      Calories: 132kcal | Carbohydrates: 2g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 213mg | Sodium: 241mg | Potassium: 176mg | Vitamin A: 6475IU | Vitamin C: 11.5mg | Calcium: 17mg | Iron: 5.2mg
      For more great recipes follow me on PinterestFollow @sprinklessprout

      If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes I think you might love, like this Toast and Pate with Caramelized Orange.

      It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!

      Subscribe today 🙂
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      Reader Interactions

      Comments

      1. Danielle Wolter says

        November 02, 2018 at 8:31 pm

        5 stars
        I have this chicken liver mousse I make that would be just perfect for this! I got so excited once I saw you break out the blow torch. That is literally my favorite kitchen utensil!! Great appetizer!

        Reply
        • Claire McEwen says

          November 05, 2018 at 6:24 am

          I love my blow torch too!!!!
          Oh I bet this would be great with a mousse like pate! x

          Reply

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