Duck and ruby port pâté on mini toasts recipe

  • Serves 20
  • 15 mins to prepare and 5 mins to cook
  • 46 calories / serving
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These bite-size mini toasts are topped with duck and ruby port pâté - a deliciously luxurious Christmas nibble. These little bites are creamy, rich and full of flavour.

Preheat an oven to gas 4, 180ºC, fan 160ºC.

Thinly slice the bagel vertically to get thin, round bases. Place the bases on to a baking tray. Drizzle over a little olive oil. Bake the bagel croutons for five minutes until golden and crisp, then allow them to cool.

Beat the cream into the pâté until all the lumps are smooth, then chop the parsley and stir that in too. Spoon a small amount as neatly as possible on to each bagel slice using a warm teaspoon. Slice the grapes into thin slithers and place one on to the pâté with a tiny sprig of parsley.

Serve up with a couple of other canapés. 

See more Christmas recipes

Recipe taken from the SORTED Food recipe collection.

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  • Ingredients

  • 1 red onion and chive bagel
  • 1 glug olive oil
  • 75ml double cream
  • 100g (3 1/2oz) Tesco Finest duck and ruby port pâté
  • a few sprigs of fresh parsley
  • 1 handful red grapes
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  • Energy 190kj 46kcal 2%
  • Fat 3.4g 5%
  • Saturates 1.9g 10%
  • Sugars 0.7g 1%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 2.7g Protein 1g Fibre 0.3g

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