Move over, brunch. Picnics are here to steal your weekend plans, especially when you’re packing bites that excite. Forget the PB&J; stack your baskets with pâtés, olives, cheeses, and fresh cold recipes that feel like they came right off a seasonal bistro menu. Here are tasteful (and taste-forward) ideas that travel well and impress even more:
The No-Tuna Niçoise-Style Salad
Niçoise is usually all about tuna and anchovies, but swapping in cubed Pâté de Campagne gives it a rich, rustic twist. That hearty pâté pairs beautifully with fresh green beans, creamy boiled eggs, and salty olives—making this salad feel both familiar and surprisingly fresh for your next picnic.
How to assemble: Toss blanched green beans, halved boiled eggs, olives, and cherry tomatoes with a tangy Dijon vinaigrette. Add cubes of pâté on top or gently fold them in for bursts of savory flavor.
The Deli Girl Salad
This salad captures all the bold, tangy flavors of a muffuletta without the bread. Cubes of Pheasant & Rosemary Pâté bring a tender, herbaceous richness that pairs beautifully with tangy giardiniera and briny Kalamatas. Tossed with fresh greens and a splash of red wine vinaigrette, it’s a lively, portable dish for any picnic.
How to assemble: Combine olives, chopped giardiniera, and fresh greens. Toss in cubes of pâté for rich, flavorful bites. Finish with a splash of red wine vinaigrette and gently toss to combine.
The Fancy Cucumber Sammie
Cucumber sandwiches are a classic for a reason—light, crisp, and buttery. Using soft white sandwich bread (think classic tea sandwiches) gives the perfect tender base, while Black Peppercorn Mousse adds a creamy, slightly spicy kick that lifts the cool cucumber and fresh dill to the next level. It’s simple, elegant, and perfectly picnic-ready.
How to assemble: Spread softened butter and mousse on thinly sliced white bread. Layer thin cucumber slices and fresh dill, then squeeze a bit of lemon juice over the top. Cut into fingers or small squares for easy snacking.
The Truffle Picnic Sandwich
Focaccia is a go-to for summer sandwiches, and spreading it with Truffle Mousse takes it from yummy to advanced. The earthy richness of the mousse plays beautifully with peppery arugula and fresh garden tomatoes, adding bright, juicy notes. Drizzle with olive oil or balsamic glaze, and you’ve got a flavor combo that’s fresh, indulgent, and effortlessly delicious.
How to assemble: Spread Truffle Mousse evenly onto focaccia slices. Top with arugula and ripe garden tomatoes. Drizzle with olive oil or balsamic glaze, then close and slice into manageable portions.
The Ultimate Mushroom Pasta Salad
Pasta salad is the unofficial champion of summer side dishes, and this one takes it up a notch. Instead of salami or cured meats, spoon in Wild Forest Mushroom Pâté for deep, woodsy umami that pairs perfectly with roasted mushrooms, sharp Pecorino, crunchy toasted walnuts, and fresh baby spinach. The mix of textures and flavors makes this salad hearty yet fresh, ready for any outdoor grazing moments.
How to assemble: Cook cheese tortellini and let cool. Toss with roasted mushrooms, baby spinach, toasted walnuts, and shaved Pecorino. Fold in spoonfuls of pâté, then finish with a drizzle of balsamic vinaigrette. Serve chilled or at room temperature.
You haven’t truly picnicked until pâté makes an appearance. Add these ideas to your next outdoor plans, or get creative with coarse cuts, creamy mousses, vegetable spreads, and vegan pâtés to find your perfect flavor match.
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