Ingredients

• 4 slices dark bread, pumpernickel or German whole grain, toasted
• 4 tablespoons whole grain mustard
• 1/2 pound country pate or mousse pate
• 1/4 red onion, finely chopped
• 4 tablespoons capers, drained
• 1/2 pound herb brie
• Cornichons or baby gherkin pickles
• Water crackers
• Red seedless grapes

Instructions

1. Spread toasted bread lightly with mustard. Arrange pate in thin layer on top of mustard. Top with chopped onions and capers. Cut each slice of bread into quarters. Arrange on a cheese board with a wedge of brie at room temperature, cornichons, crackers, grapes.