White Truffle Coutry Pate Hor’Dourve Platter

Delicious with some red wine

INGREDIENTS
1 piece of White Truffle Pate
Crackers or 1 fresh baguette sliced into rounds
Mustard, pickles, etc

DIRECTIONS
Place Pate on attractive plate. Add crackers or bread with a dollop of mustard. Add any pickles you wish. Serve as hor’dourve with your favorite beverage.

White Truffle Country Pate with Compote of Onions and Apples

INGREDIENTS
2 thick slices of White Truffle Pate
1 cup spinach, fresh
1 T raspberry vinegar
1 1/2 oz sugar
1 oz vegan butter
1 Fuji apple, peeled and chopped
1 splash of white wine

DIRECTIONS
1. Preheat oven to 170 °F. Preheat serving plates. 2. Blanch spinach leaves very quickly in boiling water and drain on absorbent paper. Set aside at room temperature. 3. Place vinegar and sugar in a small sauce pan over high heat and reduce for 10 minutes. Heat butter in another sauce pan over medium heat. Add onions, season with fine salt, and sauté for 4 or 5 minutes. Add vinegar mixture and continue to cook over high heat until thickened. Set aside in warm oven. 4. Poach chopped apple in wine for 2 minutes. Drain and keep warm in the oven. 6. In a small sauté pan over high heat, sauté the White Truffle Pate slices until brown on both sides and soft in the center. Drain on absorbent paper and keep warm. 7. Arrange 5 spinach leaves on each plate. Place a flat mound of cooked onions in the center. Arrange chopped apple around the onions. Top the onions with a Pate slice. Serve immediately.