- 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.