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Ingredients

Method

  • STEP 1

    Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.

  • STEP 2

    Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).

  • STEP 3

    To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat’s cheese.

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