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Crostini With Duck Liver Pate & Cornichons


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1/2 of a sweet baguette

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper, to taste

About 10 cornichons

7-8 ounces smooth duck liver pate (see Note)

1 tablespoon small capers, drained

A few ounces spicy, or radish, sprouts

1/4 cup "French cut" (julienned) canned beets, drained

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