Rye toast with Camembert and cumin pate

Rye toast with Camembert and cumin pate

Rye toast with Camembert and cumin pate is served as a stand-alone snack. Pate can be meat, fish or vegetarian. Minced pate is traditionally prepared from liver, meat or game with the addition of eggs, truffles, grated nuts, spices and herbs. The snack turns out to be buttery and very satisfying, especially if you cook it with butter or fat. Rye toast with Camembert and cumin pate.

Homemade meat pate can be made from beef, pork or any poultry. In preparation, it is important to bring the mixture to a uniform, literally tender consistency. To do this, the selected products are first boiled or fried in a pan with vegetables, herbs, mushrooms, or, for example, cheese. Then the mass is passed through a meat grinder or sieve to make the pate soft.The dish perfectly complements both a festive table and a strict buffet. Serve pate with toast, herbs or on ready-made sandwiches-canapes.

Ingredients.Rye toast with Camembert and cumin pate.

For 8 servings
Camembert cheese 9.88 oz (280 g)
Mascarpone cheese 3 oz (85 g)
Sour cream 5 tablespoons
Shallot head 1pc
Ground black pepper ½ teaspoon
Cumin seeds 1 teaspoon
Schnitt onion 4 tablespoons
Rye bread 8 pieces
Butter 3 tablespoons

Calories 355 k cal
Proteins 13.9 grams
Fat 27.2 grams
Carbohydrates 14.1 grams


Cooking time 20 minutes

In a food processor, combine Camembert, mascarpone, sour cream and cumin seeds, then add black pepper and finely chopped shallots. Stir well. Preheat the oven to 356F degrees.

Cut the bread into triangles and brush on one side with softened butter and sprinkle with salt and pepper. Place on a baking sheet, oil side up, and place in the oven for about 7 minutes until crisp. Transfer to a platter and cool.

Serve by spreading the pate or placing the pate next to it in a serving bowl. Very tasty! Bon Appetit!

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