vietnamese pate crostini

these vietnamese pate crostini were one of the surprise favorites at our vietnamese wine bar party, and they also happened to be the easiest thing i made all night. the best part? the pâté does about 80% of the work. all you have to do is toast some baguette slices, spread on a generous layer of vietnamese pâté, and finish each crostini with a pickled carrot flower, a cornichon, and a few cilantro leaves. every bite is rich, tangy, fresh, with crispy toasted bread and savory vietnamese pate doing most of the heavy lifting. these vietnamese pate crostini are perfect for cocktail parties, holiday entertaining, or any time you need an easy appetizer that comes together in minutes.

i love adding cornichons here for their bright, tangy crunch. they balance the richness of the pâté and are a little nod to the french influence behind vietnamese pâté. the pickled carrot flowers and cilantro keep everything feeling fresh, making these simple bites look just as good as they taste.

what is vietnamese pate?

vietnamese pâté is a rich, savory spread that’s commonly found in bánh mì sandwiches. influenced by french pâté, it’s typically made with pork liver and has a slightly coarser, more rustic texture that’s perfect for spreading onto bread. it’s deeply savory, fragrant with garlic and black pepper, and is just rich and full of umami.

i used (makes ~20 crostini):

• 1 french baguette, sliced to ~1/3 inch thick on a diagonal (so that you get more surface area!)
• 8 oz vietnamese pate (i buy this from my local banh mi shop)
• 20 pickled carrot flowers (see note below)
• 10 cornichons, sliced in half lengthwise
• handful of cilantro

to make vietnamese pate crostini:

• arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and toast at 400F until lightly golden and crisp around the edges, ~8 minutes, let cool slightly
• spread each crostini with a generous layer of vietnamese pâté
• top each with half a cornichon, a pickled carrot flower, 1-2 cilantro leaves, and serve immediately!
• how to make pickled carrot flowers: i make these by slicing carrots into about 1/4-inch rounds, then cutting them with a mini flower-shaped cutter. place them in a jar and cover with equal parts water and white vinegar, a spoonful of sugar, and a pinch of salt. let them pickle in the fridge for at least 24 hours before using

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Vietnamese Pate Crostini

Servings 20 people

Ingredients

• i used makes ~20 crostini:
• 1 french baguette sliced to ~1/3 inch thick on a diagonal (so that you get more surface area!)
• 8 oz vietnamese pate i buy this from my local banh mi shop
• 20 pickled carrot flowers see note below
• 10 cornichons sliced in half lengthwise
• handful of cilantro

Instructions

• arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and toast at 400F until lightly golden and crisp around the edges, ~8 minutes, let cool slightly
• spread each crostini with a generous layer of vietnamese pâté
• top each with half a cornichon, a pickled carrot flower, 1-2 cilantro leaves, and serve immediately!

Notes

how to make pickled carrot flowers: i make these by slicing carrots into about 1/4-inch rounds, then cutting them with a mini flower-shaped cutter. place them in a jar and cover with equal parts water and white vinegar, a spoonful of sugar, and a pinch of salt. let them pickle in the fridge for at least 24 hours before using

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