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Foie Gras and Apricot Hors D’oeuvres
Foie Gras and Apricot Hors D’oeuvres
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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.
    • Description
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