User:Corbett Bacon
Chicken and sausage pate
1 baguette 1 boneless chicken breast 3 cooked sausage patties 4 oz of cream cheese 2-3 oz of Riesling wine green olives for garnish salt Tabasco
1. Slice the baguette on the bias, (at an angle) about 1/4 inch slices.
2. The slices can be toasted on a baking sheet, or grilled just enough to lightly toast the pieces.
3. Pan fry the boneless chicken breast in olive oil with just a little salt and pepper.
4. Allow the cooked chicken to cool.
5. Dice the chicken into large pieces and place into a food processor.
6. Add all of the ingredients and blend until smooth; it should take about one minute.
5. Refrigerate for an hour before serving.
6. When you are ready to serve, add a teaspoon of the pate to the baguette slices.
7. Top with a slice of green olive.
taken by permission of author from www.chefbacon.com