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Pâté Brioche Bites with Dill Pickle Relish

BT Calgary | posted Tuesday, Dec 5th, 2017


Smooth and creamy pâté and a homemade (but easy!) relish give these party-perfect appetizers an elevated touch. Refrigerate any leftover relish for up to a week and use in sandwiches or egg salads, or mix with sour cream to make a dip for veggies and chips.


Makes: 16 servings                                                        

Prep time: 20 minutes

Cook time: 7 minutes

Ready in: 25 minutes                                    

Difficulty Level: Easy


Per serving: 90 calories, fat 6 g (2 g of which is saturated), sodium 135 mg, carbohydrate 10 g, fibre 0 g, sugars 2 g, protein 3 g



  • 8 slices PC® Brioche Loaf
  • 1 pkg (150 g) PC® Country-Style Pork & Goose Pâté with Cranberry
  • 1 cup (250 mL) drained PC® Baby Dill Pickles with Garlic
  • 1 clove garlic
  • 1 tbsp (15 mL) drained PC® Pickled Hot Banana Pepper Rings
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) PC® White Wine Vinegar
  • 2 tbsp (25 mL) PC® Dijon Mayo Sandwich Spread



  1. Preheat oven to 425°F (220°C). Arrange brioche in single layer on parchment paper-lined large baking sheet. Bake, flipping brioche once, until golden, 7 to 8 minutes. Let cool completely. Cut each slice into quarters to make 32 pieces total. Set aside.
  2. Meanwhile, arrange pâté on cutting board. With knife parallel to board, cut pâté in half through centre to make 2 thin pieces. Cut each piece into 8 equal cubes to make 16 pieces total. Set aside.
  3. Thinly slice 2 pickles; set aside. Combine remaining whole pickles, garlic, banana peppers, oil and vinegar in food processor. Pulse, stopping to scrape down bowl if necessary, until finely chopped. Set aside.
  4. Arrange half of the brioche in single layer on work surface. Top with sandwich spread, dividing evenly. Arrange 1 cube pâté over top of each; dollop each with 1 tsp pickle-garlic mixture. Sandwich with remaining brioche.
  5. Skewer reserved sliced pickles on each of 16 toothpicks; insert into brioche to secure.


Chef’s Tip: For easy slicing, make sure the pâté is well-chilled and use a sharp, hot knife. To heat up the knife, run it under hot water for a few seconds, then dry it off before slicing.