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Foie Gras and Apricot Hors D’oeuvres
(6)
Rate this recipe
Preparation
15 min
Cooking
5 min
Makes
24 hors-d'oeuvres
Nut-free
Lactose-free
Dairy-free
Egg-free
Categories
Ingredients
24 thin slices baguette or brioche bread
Slices torchon-style foie gras
Store-bought apricot Jam
Fresh chervil, for garnish
Salt
Preparation
On a baking sheet in the oven or in the toaster, toast the slices of bread. Let cool.
Top each toasted slices of bread with a slice of foie gras.
Add 2.5 ml (½ teaspoon) of apricot jam on each crouton, the equivalent of one small spoonful per hors d’oeuvres. Garnish with chervil. Season with salt.
Personal Note
