Country Pâté Toasts With Pickled Grapes

• 1 cup red seedless grapes (about 5 ounces)
• 1/2 cup white vinegar
• 1/2 cup granulated sugar
• 1 tablespoon coriander seeds
• 2 teaspoons hot sauce, such as Tabasco
• 1 teaspoon kosher salt
• 1 baguette, cut into 32 slices (1/4-inch thick)
• 1/4 cup extra-virgin olive oil
• 12 ounces store-bought Pate de Campagne (country pate)
• About 1/4 cup Dijon mustard
• Freshly ground black pepper (for sprinkling)

1. Put grapes into a small heatproof bowl. Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan. Pour over grapes and let sit for 1 hour. Cut grapes into quarters and reserve pickling liquid separately.
2. Meanwhile, preheat oven to 350u0b0F. Brush baguette slices with oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 18 minutes.
3. Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.
4. Spread each slice of baguette with 1/2 tsp. mustard, top with a piece of pate, and sprinkle with pepper. Garnish with quartered grapes and a drizzle of pickling liquid and serve.
5. Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.

red seedless grapes, white vinegar, granulated sugar, coriander seeds, hot sauce, kosher salt, baguette, extravirgin olive oil, storebought, mustard, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/country-pate-toasts-with-pickled-grapes (may not work)