Foie Gras and Apricot Hors D’oeuvres
Preparation
15 MIN
Cooking
5 MIN
Output
24 hors-d'oeuvres

Foie Gras and Apricot Hors D’oeuvres

Ingredients

  • 24 thin slices baguette or brioche bread
  • Slices torchon-style foie gras
  • Store-bought apricot Jam
  • Fresh chervil, for garnish
  • Salt

Preparation

  1. On a baking sheet in the oven or in the toaster, toast the slices of bread. Let cool.
  2. Top each toasted slices of bread with a slice of foie gras.
  3. 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.