Country Pâté Toasts With Pickled Grapes
['1 cup red seedless grapes (about 5 ounces)', '1/2 cup white vinegar', '1/2 cup granulated sugar', '1 tablespoon coriander seeds', '2 teaspoons hot sauce, such as Tabasco', '1 teaspoon kosher salt', '1 baguette, cut into 32 slices (1/4-inch thick)', '1/4 cup extra-virgin olive oil', '12 ounces store-bought Pâté de Campagne (country pâté)', 'About 1/4 cup Dijon mustard', 'Freshly ground black pepper (for sprinkling)']
Put grapes into a small heatproof bowl. Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan. Pour over grapes and let sit for 1 hour. Cut grapes into quarters and reserve pickling liquid separately.
Meanwhile, preheat oven to 350°F. Brush baguette slices with oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 18 minutes.
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.
Spread each slice of baguette with 1/2 tsp. mustard, top with a piece of pâté, and sprinkle with pepper. Garnish with quartered grapes and a drizzle of pickling liquid and serve.
Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.
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